Time
0 min
Serving
8 persons
Calories
591
My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!
Ingredients
- ½ cups uncooked white rice: 2 piece
- chicken stock: 6 cups (divided)
- garlic: 3 clove
- fresh parsley: 1 tsp (chopped)
- curry powder: 0.5 tsp
- saffron threads: 5 piece
- salt and ground black pepper: (to taste)
- olive oil: 0.25 cup
- onion: 1 piece (diced)
- whole chicken: 1 piece (3 pound, cut into small pieces)
- small shrimp: 2 cups (diced, peeled and deveined)
- lobster tails: 6 piece
- clams in shell, scrubbed: 0.5 pound
- mushrooms: 1 jar (8 ounce jar, drained)
- green peas: 1 cup
- mussels: 1 can (2 ounce can)
Metric Conversion
Stages of cooking
-
Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
-
Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
-
Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.
