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Authentic Paella

4

0 min

Authentic Paella

Authentic Paella Photo 1

Time

0 min

Serving

8 persons

Calories

591

Rating

4.00★ (26)

Author: Victoria Buriak
My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!

Ingredients

  • ½ cups uncooked white rice: 2 piece
  • chicken stock: 6 cups (divided)
  • garlic: 3 clove
  • fresh parsley: 1 tsp (chopped)
  • curry powder: 0.5 tsp
  • saffron threads: 5 piece
  • salt and ground black pepper: (to taste)
  • olive oil: 0.25 cup
  • onion: 1 piece (diced)
  • whole chicken: 1 piece (3 pound, cut into small pieces)
  • small shrimp: 2 cups (diced, peeled and deveined)
  • lobster tails: 6 piece
  • clams in shell, scrubbed: 0.5 pound
  • mushrooms: 1 jar (8 ounce jar, drained)
  • green peas: 1 cup
  • mussels: 1 can (2 ounce can)

Metric Conversion

Stages of cooking

Authentic Paella Photo 21
Authentic Paella Photo 32
Authentic Paella Photo 43
  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.
    Authentic Paella Photo 2
  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.
    Authentic Paella Photo 3
  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.
    Authentic Paella Photo 4

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