Rating: 4.5 stars 4.6
26 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!

Recipe Summary

prep:
50 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
8
Yield:
10 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

591 calories; protein 42g; carbohydrates 54g; fat 21.8g; cholesterol 152.8mg; sodium 1032.2mg. Full Nutrition
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