Authentic Paella9 Reviews
- Prep: 50 min
- Cook: 45 min
- Ready In: 1 hr 45 min
“My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)! ” - by ZapnTatersMom
Original recipe yields 10 cups
- 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.
Amount Per Serving (8 total)
- 591 cal
- 21.8 g
- 54 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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..." See more. Good job on your recipe. Thanks!"
"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...." See more"
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