Authentic Paella

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 50 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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.