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Authentic Paella

Rated as 4.62 out of 5 Stars

"My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)! "
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1 h 45 m servings 591
Original recipe yields 8 servings (10 cups)


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  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.
  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.
  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.

Nutrition Facts

Per Serving: 591 calories; 21.8 54 42 153 1032 Full nutrition

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Read all reviews 16
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Your recipe is great! There are many different things that can be included or omitted in paella and the recipe changes from one region to the next. I use 3 times the amt of saffron and omit the...

Great recipe - to answer a previous user the trick to "yellow" and colorful rice is the saffron! Add more as another user did (even though it's red) it will make the rice a beautiful yellow col...

This was my first attempt at Paella and it turned out wonderfully! I read somewhere that turmeric can be used in place of saffron--although not the same it is definitely less expensive BUT bewa...

This was our first time making Paella. I substituted crab for lobster, but otherwise followed the recipe. My son, the picky eater, even enjoyed it. Next time, I will not choose to butcher my ...

I spent the summer in Madrid and this WAS the most authentic recipe I have made. I changed a few ingredients...More shrimp, no mussels, lobster or clams. However I did add diced 4 oz.can of oct...

I only used the spices and herbs, substituted keilbasa sausage for the shrimp (since im allergic to seafood) This was soooo good! and easy! I will be making this more often, SOON! thanks for pos...

Delicious recipe! I pretty much made it as directed. I did double the saffron and added about 1/2 tsp of turmeric. It tastes as good as those packaged yellow rice mixes, but no artificial ing...

Flavor was incredible, I only added 3/4 tsp turmeric, one more cup of peas and 2 sliced young garlic stalks. My fault was using brown basmati rice which took forever to cook, and bad quality fro...

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