Ingredients with Measurements:
- 1 pound of mussels
- 1 cup of Arborio rice
- 4 cups of chicken broth
- 1/2 cup of white wine
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of saffron threads
- 4 strips of bacon, chopped
- 1/2 cup of frozen peas
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Paella pan or large skillet
- Wooden spoon
Step-by-step instructions:
1. Clean the mussels by scrubbing them under cold water and removing the beards. Discard any mussels that are open or do not close when tapped.
2. In a small bowl, soak the saffron threads in 1/4 cup of warm water for 10 minutes.
3. In a paella pan or large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set aside.
4. In the same pan, add the chopped onion and minced garlic. Cook until the onion is translucent.
5. Add the Arborio rice to the pan and stir until the rice is coated in the bacon fat and onion mixture.
6. Add the smoked paprika and stir to combine.
7. Pour in the white wine and stir until the liquid has been absorbed.
8. Add the chicken broth and saffron water to the pan. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Add the frozen peas and mussels to the pan. Cover and cook for 5-7 minutes, or until the mussels have opened.
11. Discard any mussels that have not opened.
12. Season with salt and pepper to taste.
13. Garnish with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for cooking bacon, onion, and garlic. Low heat for simmering rice and mussels.
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 50g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Chorizo or pancetta can be substituted for bacon.
- Clams can be substituted for mussels.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add diced tomatoes to the pan for a more tomato-based paella.
- Use seafood broth instead of chicken broth for a more seafood flavor.
- Add diced bell peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to clean the mussels thoroughly before cooking.
- Soak the saffron threads in warm water for at least 10 minutes to bring out their flavor.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pan.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan or transfer to a large serving dish. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Crispy bacon, fresh herbs, lemon wedges.
Pairings:
Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, green salad, roasted vegetables.
Troubleshooting advice:
- If the rice is not cooked through after simmering for 20 minutes, add more liquid and continue to cook until the rice is tender.
- If the mussels do not open after cooking, discard them and do not eat them.
Food safety advice:
- Make sure to clean the mussels thoroughly before cooking.
- Discard any mussels that do not open after cooking.
- Store any leftovers in the refrigerator for up to 3 days.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It is typically made with rice, saffron, and a variety of meats and seafood.
Flavor profiles:
Savory, smoky, briny.
Serving suggestions:
Serve the paella as a main dish for a dinner party or special occasion.
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Region: Spanish