Name: Authentic Paella
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: Uncooked white rice - 2 ½ cups; Chicken stock, divided - 6 cups; Garlic - 3 cloves; Chopped fresh parsley - 1 teaspoon; Curry powder - ½ teaspoon; Saffron threads - 5; Salt and ground black pepper to taste - 5; Olive oil - ¼ cup; Onion, diced - 1; Whole chicken, cut into small pieces - 1 (3 pound); Peeled and deveined small shrimp, diced - 2 cups; Lobster tails - 6 small; Clams in shell, scrubbed - ½ pound; Mushrooms, drained - 1 (8 ounce) jar; Green peas - 1 cup; Mussels - 1 (2 ounce) can

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Authentic Paella

1. Uncooked white rice - 2 ½ cups

2. Chicken stock, divided - 6 cups

3. Garlic - 3 cloves

4. Chopped fresh parsley - 1 teaspoon

5. Curry powder - ½ teaspoon

6. Saffron threads - 5

7. Salt and ground black pepper to taste - 5

8. Olive oil - ¼ cup

9. Onion, diced - 1

10. Whole chicken, cut into small pieces - 1 (3 pound)

11. Peeled and deveined small shrimp, diced - 2 cups

12. Lobster tails - 6 small

13. Clams in shell, scrubbed - ½ pound

14. Mushrooms, drained - 1 (8 ounce) jar

15. Green peas - 1 cup

16. Mussels - 1 (2 ounce) can

How to cook deliciously - Authentic Paella

1. Stage

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. Stage

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. Stage

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.