Have you ever heard of the most famous Spanish dish: Paella? I have tried it last year during my visit to Barcelona, and I just have to tell you: it tasted like heaven! And I just knew that I must recreate it in my home. There’s one thing that most paella enthusiasts in Spain seem to agree on: that the sunny, fluffy yellow rice dish served at Spanish restaurants all over the world, the version loaded with everything from shrimp to meat and veggies, is very unique and not like any other rice dish. It is denser than a pilaf, drier than a risotto, and arguably more satisfying than either. The hometown of this dish is Valencia and it is cooked and served in a pan with two side handles. Take a look, and please please, when you’ll go to Spain (any place), just sit in a restaurant and ask for a Mussel Paella or any type of Seafood Paella. Why? Cause they are the best!
- Take a pot and put chopped onion in it to fry in olive oil. Add the rice, season with salt, mix with a wooden spoon and fry a little to make it translucent.
- Add a cup of lukewarm water with the dissolved vegetable broth and mix well. Reduce heat, cover, and cook for 10 minutes, stirring occasionally.
- Meanwhile, fry the mussels in a pan, then add white wine and let them simmer on low heat. In the end, the mussels and some wine should remain.
- In the pot with the rice, it should already be partially cooked and the mixture should be partially thick, so here add the cooking cream, add the spices, stir and add the mussels together with the wine in which they were stewed.
- Mix, add fresh basil, transfer the paella to a fireproof dish, and bake in the oven at 190 degrees for 10 minutes.