New Zealand Greenshell™ Mussel Paella
|100 mls||Olive oil|
|150gms (5.3oz)||Chorizo (good quality) – sliced into 3-4mm thick rounds|
|6 slices||Pancetta or Streaky Belly Bacon|
|1 med size||Onion - finely diced|
|4 cloves||Garlic - finely diced|
|2 ltrs||Chicken Stock (preferably organic)|
|12-16 threads||Saffron (good quality)|
|1 1/2 tsps||Smoked Paprika|
|500gms (17.5oz)||Paella Rice – see chefs note|
|500gms (17.5oz)||New Zealand Greenshell™Mussels|
|10||Cherry Tomatoes - cut in half|
|Small bunch flat leaf parsley, leaves picked and chopped|
|Salt & freshly cracked black Pepper to taste|
- In a pot heat the chicken stock & infuse with the saffron.
- Bring a large frying/sauté or paella pan up to heat, add the oil to the pan & quickly add the sliced chorizo and pancetta or bacon and fry until browned and crispy (quality chorizo will always drop a reddish oil into the pan when cooked – this is a good thing as it is the combination of paprika & pork fat that has rendered out of the chorizo & adds flavor to the overall dish) add the onion and garlic and cook until soft.
- Add the smoked paprika, rice and two thirds of the infused stock and leave to cook on a medium to low heat, stirring from time to time.
- After 20 minutes the rice should be almost cooked. At this point, pour in the rest of the stock and add the mussels. Place a lid on the pan and cook for 10 minutes more.
- Finally, sprinkle with chopped parsley and 1/2 a lemon.
Paella Rice – predominantly a short grain rice is used for this dish & most food markets would sell a paella rice, however Valencia rice or Calaspara rice are considered to be the best optionsVariations – Paella is a traditional Valencia Rice dish & has many variations; many other ingredients can be included in this dish including other seafood & chicken. It is a great shared dish & allows a rustic plating style for dinner parties.