Grains and Seafood Recipes: Recipe for Mussel Paella (Paella de Mejillones) from Penelope Casas

Recipe from inmamaskitchen.com

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Mussel Paella (Paella de Mejillones) from Penelope Casas

6 lb/3kg mussels, preferably small cultivated mussels, soaked in cold salted water for several hours or overnight

2/3 cup/150ml dry white wine

5 1/4 cups/1.3 L (approx.) clam juice or fish broth

1/4 cup/50 mL freshly squeezed lemon juice

1 tbsp/15 mL minced fresh rosemary leaves or 1/2 tsp/2 mL dried rosemary

1 tbsp/15 mL minced fresh thyme leaves or 1/2 tsp/2 mL dried thyme

1/4 tsp/1 mL crumbled saffron threads

7 tbsp/105 mL extra-virgin olive oil

1 medium Vidalia onion, finely chopped

8 cloves garlic, minced

1/4 cup/50 mL minced parsley

2 tbsp/30 mL minced shallots

4 pimientos

3 cups/750 mL Valencian short-grain or Arborio rice

Kosher or sea salt

2 tsp/10 mL paprika, preferable Spanish smoked bittersweet

Method

Put aside 6 - 10 mussels per portion, depending on size. Pour the wine into a large skillet, add the remaining mussels, cover, and bring to a boil. Cook over high heat, removing the mussels to a plate as they open and reserving the cooking liquid in the skillet. Remove the mussel meat from the shells, discarding any mussels that haven't opened. Chop the mussel meat coarsely and set aside.

Measure the broth that remains in the skillet and add enough clam juice to measure 6 cups/1.5 L. Combine the clam juice mixture with the lemon juice, rosemary, thyme and saffron in a medium saucepan. Heat over medium heat, then keep hot over low heat. Preheat the oven to 400°F/200°C if using a gas oven, 450°F/230°C if using an electric one.

In a paella pan that measures 17-18 inches/42-45 cm across the top, heat the oil over medium-high heat, positioning pan over two burners if necessary. Add the onion, garlic, parsley, and shallots, and saute until onion and shallots have softened. Chop 2 pimientos and add to the pan, along with the chopped mussel meat. Saute for 1 minute. Stir in the rice. Pour in the hot clam juice mixture, then bring to a boil over high heat. Season generously with salt to taste. Boil for about 5 minutes, stirring occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice.

Slice the remaining pimientos and arrange attractively over the rice, along with the reserved mussels, placing the mussels hinge side down. Transfer the pan to the oven. Bake, uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15 - 20 minutes in an electric one. Remove the pan from the oven, cover with foil, and let stand in a warm place for 5 - 10 minutes until the rice is cooked to taste. Discard any mussels that haven't opened, and serve the paella straight from the pan.

Serves: 6 -8

Reprinted with permission from ©Penelope Casas, One Pot Spanish, by Penelope Casas, published by Sellers Publishing

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