Authentic Paella

Authentic Paella

11
ZapnTatersMom 3

"My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)! "

Ingredients 1 h 45 m {{adjustedServings}} servings 591 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 42 g
  • 84%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 11

  1. 17 Ratings

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jamaicabeachbum
1/29/2010

Your recipe is great! There are many different things that can be included or omitted in paella and the recipe changes from one region to the next. I use 3 times the amt of saffron and omit the curry. Good job on your recipe. Thanks!

angelesta
3/25/2011

Great recipe - to answer a previous user the trick to "yellow" and colorful rice is the saffron! Add more as another user did (even though it's red) it will make the rice a beautiful yellow color.

Allison
1/25/2011

This was my first attempt at Paella and it turned out wonderfully! I read somewhere that turmeric can be used in place of saffron--although not the same it is definitely less expensive BUT beware...a little goes a long way!