Jersey Royal Potato and Jersey Mussel Paella

Prepare the Mussels: In a large bowl, clean and debeard the mussels under cold running water. Discard any that do not close when tapped.

Prepare the Saffron: In a small bowl, soak the saffron threads in the warm Jersey milk.

Sauté the Aromatics: Heat the olive oil and Jersey butter in the paella pan or wide skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 2 minutes until fragrant.

Add Tomatoes and Potatoes: Stir in the chopped tomatoes and smoked paprika. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down. Add the Jersey Royal potatoes and cook for a further 5 minutes, stirring to coat them well in the tomato mixture.

Add Rice and Wine: Add the Arborio rice to the pan and stir to coat it evenly with the vegetables and oil. Cook for 1 minute. Pour in the dry white wine and let it simmer until almost completely absorbed, about 2 minutes.

Add Stock and Saffron: Pour in the warm fish stock, ensuring the rice is evenly distributed. Stir in the saffron milk. Bring to a simmer, then reduce the heat to low. Do not stir the paella after this point. Season with salt and pepper to taste.

Cook the Rice: Cover the paella pan and cook for 15-20 minutes, or until the rice is almost cooked and the liquid is mostly absorbed. If the rice is drying out too quickly, add a little more stock.

Add Mussels and Green Vegetable: Arrange the cleaned mussels evenly over the top of the rice and sprinkle in the green vegetable. Cover the pan again and cook for another 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.

Rest and Serve: Remove the paella from the heat and let it rest, covered, for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.