Authentic Paella

Ingredients

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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Ingredients

Directions