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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
 
 

Ingredients

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

Method

 
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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