Authentic Paella

Name: 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

16 ingredients

3 steps

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

Directions

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.
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.
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.