Valencian paella (Paella with mussels)

12 servings Prep: 25 mins, Cooking: 40 mins
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The difference between the La rioja and the Valencian? Magnificent mussels in the latter.

By Food24 April 20 2010
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Ingredients (17)

750 ml rice — Spanish short grain
800 g chicken — pieces
600 g rabbit — meat, chopped
12 snails — Vaquetes
12 mussels — cleaned, steamed
200 g green beans
200 g butter beans
1 tomatoes
1,2 l stock — chicken
1 cloves garlic — cloves
3 tsp saffron — threads
3 tsp paprika — hot Spanish
1 Tbs fresh rosemary
3 tsp lemon — zest only
sea salt and freshly ground black pepper
150 ml olive oil — extra virgin
lemon — cut into wedges
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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.

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