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

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.