Authentic Paella


  • 2 ½ cups uncooked white rice
  • 6 cups chicken stock, divided
  • 3 cloves garlic
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon curry powder
  • 5saffron threads
  • salt and ground black pepper to taste
  • ¼ cup olive oil
  • 1onion, diced
  • 1 (3 pound) whole chicken, cut into small pieces
  • 2 cups peeled and deveined small shrimp, diced
  • 6 small lobster tails
  • ½ pound clams in shell, scrubbed
  • 1 (8 ounce) jar mushrooms, drained
  • 1 cup green peas
  • 1 (2 ounce) can mussels
  • Directions

  • Step 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.


  • Step 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.

  • Step 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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