- 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 & add flavour 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.
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 options
Variations – 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
Sprinkle with chopped parsley and ½ a lemon and serve.
About the Chef
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...