Rice with crab and mussels, simple and very good

This shrimp and mussel rice surprised everyone at the table with how good it was.

The truth is that when I went to the fish store yesterday, I thought about buying some fish to make a good stock, because I was thinking of making rice with some mussels, the kind they already sell in brine cleaned and boiled, which I had in the fridge .

Once there was a box of crab tails at a very good price (11.50 euros per kilogram). I bought a pound, an eel’s tail, a few bones from a sea fish’s head, asked for some parsley, and went home.

These containers may seem a little expensive at first glance (5 euros or 6 euros each), but when we try one, we are convinced that what we pay for it is low.

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Rice with crabs and mussels

This shrimp and mussel rice surprised everyone at the table with how good it was.

Rice with crabs and mussels

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For the fish stock:


  1. To begin with, peel the tails of the scampi, preserving both the meat and the shells.

  2. Cook all the ingredients for the broth in a saucepan with water and salt.

  3. When it starts to cook, degrease, cover and reduce the heat to a minimum.

  4. While we prepare the rice sauce.

  5. In a deep frying pan or paella pan, spread onions and leeks, when they turn golden brown, add the sliced ​​clean mushrooms.

  6. After a few minutes, add the chopped beans, a pinch of food coloring, to the pan, season and stir.

  7. Add the crab tails along with the mussels, make a few turns and add the rice.

  8. Without stopping to stir, add the broth until all the rice is covered.

  9. We test the salt spot and let it cook (stirring occasionally) over high heat for 20 minutes plus five more breaks.

  10. Sprinkle the rice with crab and mussels with chopped parsley and serve.

See also

Lamb chops with pineapple

I will see you on another recipe.
David from 55000 Recipes

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