{"id":8878,"date":"2015-09-24T15:39:00","date_gmt":"2015-09-24T07:39:00","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8878"},"modified":"2015-09-24T15:52:54","modified_gmt":"2015-09-24T07:52:54","slug":"a-pot-of-spanish-paella-full-of-mussels","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8878","title":{"rendered":"A Pot Of Spanish Paella Full Of Mussels"},"content":{"rendered":"<p style=\"text-align: center;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8881 aligncenter\" alt=\"Spanish Paella\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/08\/Spanish-Paella.jpg\" width=\"500\" height=\"565\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8879\" alt=\"Spanish Paella 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/08\/Spanish-Paella-2.jpg\" width=\"650\" height=\"423\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Spanish paella is the national dish of Spain, originating from the Valencian community in the country and popular among the Spanish beyond this community. Paella is a really flexible dish that combines saffron-cooked rice with many different types of ingredients, including seafood, vegetables and beans, depending on which of these are available where the locals stay &#8211; similar to how people in other countries try to use the freshest ingredients available to cook their rice with.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">What makes paella unique from other types of rice is that paella is cooked with olive oil and saffron, hence the yellowish tinge and spiced flavour; it is also cooked in a shallow pan over an open fire such that the rice at the bottom gets burnt. This burnt rice is supposedly what makes for a good and enjoyable plate of paella.<\/p>\n<p style=\"text-align: justify;\">At home, I don&#8217;t have a huge shallow pan to cook my paella with; neither do I have the luxury of an open fire to cook this dish. But I have with me the freshest seafood bought from the supermarket and some saffron that remained in my fridge and which can finally be put to good use in this instance.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Olive oil: 1 tbsp + 1 tbsp + 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Chorizo sausage: 100g, sliced thinly<\/li>\n<li style=\"text-align: justify;\">Chicken breast: 300g, chunked<\/li>\n<li style=\"text-align: justify;\">White fish fillet: 400g, chunked<\/li>\n<li style=\"text-align: justify;\">White onion: 1, finely chopped<\/li>\n<li style=\"text-align: justify;\">Red bell pepper: 1, diced<\/li>\n<li style=\"text-align: justify;\">Garlic: 4 cloves, finely chopped<\/li>\n<li style=\"text-align: justify;\">Saffron: 2 pinches, steeped in 2 tbsp hot water for 5 min<\/li>\n<li style=\"text-align: justify;\">Dry white wine: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Chopped tomatoes (in tin or fresh): 400g<\/li>\n<li style=\"text-align: justify;\">Arborio rice: 4 cups (500g)<\/li>\n<li style=\"text-align: justify;\">Salt: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Fish stock: 1 liter (warm)<\/li>\n<li style=\"text-align: justify;\">Calamari: 200g, skinned, cleaned and sliced into rings<\/li>\n<li style=\"text-align: justify;\">Mussels (with shells): 500g, cleaned<\/li>\n<li style=\"text-align: justify;\">Coriander: 1 stalk, chopped finely<\/li>\n<li style=\"text-align: justify;\">Lemon: 1, wedged<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Add 1 tbsp olive oil into pot.<\/li>\n<li style=\"text-align: justify;\">Fry sausages for 4 min till oil is released. Remove and set aside.<\/li>\n<li style=\"text-align: justify;\">Use the remaining chorizo oil to fry chicken till just browned on the outside. Remove and set aside.<\/li>\n<li style=\"text-align: justify;\">Add 1 tbsp olive oil into pot. Fry fish briefly to seal. Remove and set aside.<\/li>\n<li style=\"text-align: justify;\">Add 2 tbsp olive oil into pot. Fry onions and red pepper for 5 min till soft.<\/li>\n<li style=\"text-align: justify;\">Add garlic, saffron with water, wine and tomatoes. Cook for a few min till sauce is thickened.<\/li>\n<li style=\"text-align: justify;\">Add rice, salt, blackpepper and fish stock. Place lid on and leave to simmer on low heat for 10 min.<\/li>\n<li style=\"text-align: justify;\">Add in calamari, fish, sausages, chicken and mussels. Push mussels into rice. Place lid on and cook for another 5 min.<\/li>\n<li style=\"text-align: justify;\">Turn off heat when mussels open up. Serve hot with coriander and lemon wedges.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/08\/Spanish-Paella-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8880\" alt=\"Spanish Paella 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/08\/Spanish-Paella-3.jpg\" width=\"650\" height=\"449\" \/><\/a><\/p>\n<p><em><strong>Disclaimer<\/strong><strong>s<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from Sam Linsell&#8217;s &#8216;<strong><a title=\"Paella\" href=\"http:\/\/drizzleanddip.com\/2014\/07\/22\/paella\" target=\"_blank\">Paella<\/a><\/strong>&#8216; at <em>Drizzle and Dip.<\/em><\/li>\n<li style=\"text-align: justify;\">I used long grain rice to cook the dish as I didn&#8217;t want to go the extra mile (and money) to buy Arborio rice just to cook this dish. It&#8217;s really expensive in Singapore!<\/li>\n<li style=\"text-align: justify;\">Most paella dishes would also add in fresh prawns at step 8 above. I replaced them with green mussels as the latter was cheaper to buy in bulk at the local supermarket.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n6 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8878\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Spanish paella is the national dish of Spain, originating from the Valencian community in the country and popular among the Spanish beyond this community. Paella is a really flexible dish that combines saffron-cooked rice with many different types of ingredients, &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=8878\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[21,141],"tags":[228,443,318],"class_list":["post-8878","post","type-post","status-publish","format-standard","hentry","category-rice","category-spanish","tag-boiled","tag-dutch-oven","tag-saffron"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8878"}],"version-history":[{"count":7,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8878\/revisions"}],"predecessor-version":[{"id":8982,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8878\/revisions\/8982"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}