Description
My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!
Ingredients
- 2 ½ cups uncooked white rice
- 6 cups chicken stock, divided
- 3 cloves garlic
- 1 teaspoon chopped fresh parsley
- ½ teaspoon curry powder
- 5 saffron threads
- salt and ground black pepper to taste
- ¼ 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
- ½ 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.
Prep Time: 50 mins
Cook Time: 45 mins
Total Time: 1 hr 45 mins
Servings: 8