Jersey Royal Potato and Jersey Oyster Paella

Prepare the Saffron: In a small bowl, steep the saffron threads in 1/4 cup of warm water for at least 15 minutes to release their color and flavor.

Sauté the Vegetables: Heat the olive oil and Jersey butter in a paella pan (or large 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 3 minutes until fragrant.

Add the Potatoes and Paprika: Stir in the Jersey Royal potatoes and smoked paprika. Cook for 5 minutes, stirring occasionally, until the potatoes are lightly browned.

Toast the Rice: Add the paella rice to the pan and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted. This helps develop the flavor and prevents it from becoming mushy.

Deglaze with Sherry (Optional): Pour in the dry sherry and cook for 1 minute, scraping up any browned bits from the bottom of the pan.

Add Stock and Saffron: Pour in the fish stock and the saffron infusion (including the saffron threads). Season with salt and pepper to taste. Bring to a simmer.

Cook the Paella: Reduce the heat to low, and cook uncovered for 18-20 minutes, or until the rice has absorbed most of the liquid and is nearly cooked through. Do not stir the paella during this time.

Incorporate Jersey Milk: Gently pour the Jersey milk into the dish, stirring slowly to allow it to incorporate into the rice. This adds a delicious creaminess.

Add Oysters and Peas: Gently nestle the shucked Jersey oysters into the rice, spacing them evenly. Add the fresh or frozen peas. Cover the paella pan with foil (or a lid) and cook for another 5 minutes, or until the oysters are plump and cooked through, and the peas are tender. The oysters should be slightly open.

Rest and Garnish: Remove the paella from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.

Serve: Garnish with fresh parsley and serve immediately with lemon wedges.