Authentic Paella
Ingredients
- 2 1/2 cups uncooked white rice
- 6 cups chicken stock, divided
- 3 cloves garlic ⓘ
- 1 teaspoon chopped fresh parsley ⓘ
- 1/2 teaspoon curry powder ⓘ
- 5 saffron threads ⓘ
- salt and ground black pepper to taste ⓘ
- 1/4 cup olive oil ⓘ
- 1 onion, diced ⓘ
- 1 (3 pound) whole chicken, cut into small pieces ⓘ
- 2 cups peeled and deveined small shrimp, diced ⓘ
- 6 small lobster tails ⓘ
- 1/2 pound clams in shell, scrubbed ⓘ
- 1 (8 ounce) jar mushrooms, drained ⓘ
- 1 cup green peas ⓘ
- 1 (2 ounce) can mussels ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
769
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).