It is hard to believe that this is that last Sunday Slow Supper post! It has been an interesting (and tasty) run since we started off with Smoked Paprika Roasted Chicken in January. One of the best things about the cooking challenge is that it forces you to try things that you might not normally make. This recipe was a cook example of this - sure, paella I'd make but I'd never use mussels in it. I've never cooked with mussels. I have now.
There are many recipes out there for Paella . . . originally a dish from Valencia, now many regions in Spain make a variation of it with the ingredients changing to match what is available. In some regions there is more seafood, in areas away from the sea there is more meat. This recipe is a good example of what is called a mixed paella - paella mixta.
'Junior Balloon' AKA Brian selected this recipe. We had the pleasure of meeting he and his wife four (!) years ago when they joined us on a walking tour of Venice. He pulled together bits and pieces from various paella recipes and came up with one that he loved. Brian took the experiment very seriously, buying a paella pan and cooking it over an open flame. I didn't buy the pan, nor did I cook it over an open flame as the Spanish would, but I did take the rest seriously.
When following the recipe I noticed that there was an ingredient missing - it called for onions to be added to the oil with the garlic yet there were no onions listed. I added half of an onion chopped up. I ended up using more mussels that the recipe called for because I had bought 2 lbs of them and they needed to be used up.
I made a similar dish last summer with the Daring Cooks group that was finished off with allioli. It was such a brilliant addition that I made some and served it with last night's paella.
This was wonderful! Word to the wise though - it makes a lot! LOL I'm heading out on Tuesday for the rest of the week so Paul will be eating leftovers for the rest of the week.
10 pieces Split Chicken Wings or Wing Drumettes
1 Lb Pork Short Ribs (have your butcher cut the ribs into 1" sections, crosswise cutting the bones)
Note: Give both of the above some salt and pepper before browning.
1/2 pound Chorizo
½ Lb Shrimp (with shells)
3 large Scallops cut in half (or 6 small)
1 Lb Assorted Mussels and Clams
½ to 1 cup Tomate Frito, tomato sauce, or tomato puree.
4 Cloves Garlic (minced or chopped)
3-6 Piquillo Peppers (sliced into strips) plus a few strips reserved to use as garnish
½ cup Peas
1 cup Green Beans (cut into 1" sections)
1 tsp. Saffron Threads or ¼ to ½ tsp. Powdered
1/4 tsp of smoked Spanish paprika
½ cup Extra Virgin Olive Oil
2 cups Paella Rice
4-6 cups Shellfish Broth (recipe below) or substitute Chicken Broth or bouillon.
Salt to taste
Prep Time/ Cook Time
30 minutes preparation, 35 minutes cooking (cooking time may vary depending on the type of burner/stove/oven you are using)
Note: If using Chicken Stock heat before hand. I also like the idea of adding the Saffron to the stock (as I've done before with Rissoto) I did not include the shell stock recipe. I'm sure most of you have made such many times. As for the shrimp and whether you should shell them or not, of the recipes I read it was done both ways. I am going to split then down the back so they can be cleaned, but leaving the shells on for cooking.
1. Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork medium-high heat for 20 minutes or until almost done. Set aside.
2. Add Onion and garlic saute for a few minutes.
3. Add the Chorizo and cook for a few minutes.
4. Add the Tomate Frito, Piquillo Peppers, Smoked Paprika and Cook for 2-3 minutes more.
5. Add the Rice and stir the mixture to coat, about 1 minute.
6. Add the Chicken wings and rib pieces.
7. Add the Peas, Green Beans and Saffron. Stir under medium heat for 1 minute to incorporate the mixture.
8. Add the hot Shellfish Broth (or chicken stock) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.) Cook a for a few minutes.
NOTE: Tip From Yaya's Kitchen: From the point of adding the Hot Shellfish Broth and the liquid coming to a boil, the total cooking time to completion of the recipe will be about 15-18 minutes (it may take a few minutes longer for deep pans, if using a small burner/stove, or if using a slow-cooking rice such as Bomba.) Do not stir after this point, and control the heat so the bottom is not scorched.
9. Add Shrimp and Scallops
10. A few minutes before the rice is done arrange the Mussels and Clams tucking them into the rice.
11. When the rice is almost done, raise the heat and carmelize (“socorat”) the rice on the bottom of the paella pan.
12. Remove from the heat, garnish with reserved peppers, cover with a sheet of newspaper and let sit for 5- 10 minutes.