Authentic Paella
My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 2½ cups uncooked white rice
- 6cups chicken stock, divided
- 3cloves garlic
- 1teaspoon chopped fresh parsley
- ½teaspoon curry powder
- 5saffron threads
- salt and ground black pepper to taste
- ¼cup olive oil
- 1onion, diced
- 1(3 pound) whole chicken, cut into small pieces
- 2cups peeled and deveined small shrimp, diced
- 6small lobster tails
- ½pound clams in shell, scrubbed
- 1(8 ounce) jar mushrooms, drained
- 1cup green peas
- 1(2 ounce) can mussels
Instructions
Step 1
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.Step 2
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.Step 3
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.