INGREDIENTS

• 60 ml. olive oil;
• 1 small onion;
• 1 red hot pepper;
• 5 garlic cloves;
• 1 tsp smoked paprika;
• 1 tsp sweet paprika;
• 2 medium tomatoes;
• 1 generous pinch saffron;
• 250 g. medium grain rice;
• 2 bay leaves;
• 3-4 sprigs fresh thyme;
• salt and pepper;
• 500 g. mussels;
• lemon wedges.

METHOD

1. Heat the olive oil in a wide bottomed pan, add the onion and wait until it turns brown, then add the pepper and garlic and continue to cook over medium heat until they are soft. Add both paprikas, stir and cook lightly for a few seconds - don't overdo it or they'll burn. Add tomatoes and saffron and cook for a couple more minutes. Remove from skillet and puree.
2. In the same pan, heat another 1-2 tablespoons of olive oil and fry the rice well until it begins to color a little. Add onion paste, bay leaf and thyme and cook for about 5 minutes.
3. Add water and pepper and maybe some salt, being careful not to oversalt as the mussels will later release their salty brine into the rice. Bring to a boil, then lower the heat. Cook the rice for about 25 minutes without stirring, adding a little water if it dries out.
4. When the rice is almost done and all the moisture has been absorbed, add the mussels, pressing them well into the rice. Continue cooking until the mussels open up. Once all the mussels have opened, remove from heat and let the rice stand in a warm place for 5-10 minutes.