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Classic Spanish Paella

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PREP TIME
50 min
COOKING TIME
45 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner Spanish
Classic Spanish Paella
Ingredients
  • 2 1/2 cups uncooked white rice
  • 6 cups chicken stock, divided
  • 3 cloves garlic
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon curry powder
  • 5 saffron threads
  • salt and ground black pepper to taste
  • 1/4 cup olive oil
  • 1 onion, diced
  • 1 (3 pound) whole chicken, cut into small pieces
  • 2 cups peeled and deveined small shrimp, diced
  • 6 small lobster tails
  • 1/2 pound clams in shell, scrubbed
  • 1 (8 ounce) jar mushrooms, drained
  • 1 cup green peas
  • 1 (2 ounce) can mussels
Instructions
1
Begin by washing the rice under cold running water, then drain it thoroughly and set it aside. Next, heat the chicken stock in a saucepan over medium-high heat until it reaches boiling point, then lower the heat to low and keep it warm.
2
Using a mortar and pestle, combine the minced garlic, chopped parsley, curry powder, saffron threads, salt, and black pepper to create a smooth liquid. Set this seasoning mixture aside for later use.
3
In a large pan, heat the olive oil over medium-high heat and cook the sliced onion until it's lightly browned. Add the diced chicken, shrimp, lobster, and clams to the pan and cook until the chicken is cooked through, about 10 minutes. Pour in the prepared seasoning liquid.
4
Add the rice to the pan and stir it with the other ingredients. Then, pour in the hot chicken stock and let it simmer until the rice is almost tender, about 15 minutes. Add the sliced mushrooms, peas, and mussels to the pan; stir them in twice, and continue to simmer for another 10 minutes.
5
Once done, remove the pan from heat and cover it. Let it stand for about 7 minutes, allowing the rice to become soft and fluffy.