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Valencian paella (Paella with mussels)

The difference between the La rioja and the Valencian? Magnificent mussels in the latter.

Recipe from: 20 April 2010
Preparation time: 25 mins
Cooking time: 40 mins


  • 750
    Spanish short grain rice
  • 800
    Chicken pieces, cut into chunks
  • 600
    Rabbit meat, cut into chunks
  • 12
    Vaquetes snails
  • 12
    Mussels, cleaned perfectly, steamed for a few minutes only
  • 200
    Wide green beans (Ferradura)
  • 200
    Garrofon beans
  • 1
  • 1,2
    Home made chicken stock
  • 1
  • 3
    Saffron threads
  • 3
    Spanish hot paprika
  • 1
    Rosemary chopped, stalks discarded
  • 3
    Lemon zest
  • Sea salt and freshly ground black pepper to taste
  • 150
    Extra Virgin olive oil to taste
  • Lemon Wedges
Servings: Change Serving


Heat the oil in a paella dish or large shallow frying pan.

Salt the chicken and rabbit and fry in heavy bottom saucepan or a paella pan for about 5 minutes until golden brown.

Add beans and fry for another five minutes, after which you add the garlic, the paprika and the tomato.

Pour in the stock with the saffron stirred into it, little by little and add the snails.

Stir and fry for 10 minutes.

Add the rice, distributing it evenly over the surface of the pan, stir in the rosemary and simmer briskly for 8 - 10 minutes.

Pop in the mussels and season everything to taste.

Turn the heat down to low and cook for a further 8 - 10 minutes so that the bottom layers of rice are crispy (socarrat)

Garnish with lemon and serve immediately.

Read more on: mussels  |  boil  |  sauté  |  lemon  |  oil  |  sauté

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