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

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Ingredients

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

Directions

  • 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; 21.8 g total fat; 153 mg cholesterol; 1032 mg sodium. 54 g carbohydrates; 42 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2010
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 curry. Good job on your recipe. Thanks! Read More
(60)
24 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/29/2010
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 curry. Good job on your recipe. Thanks! Read More
(60)
Rating: 5 stars
01/29/2010
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 curry. Good job on your recipe. Thanks! Read More
(60)
Rating: 5 stars
03/25/2011
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 color. Read More
(36)
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Rating: 5 stars
01/25/2011
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 beware...a little goes a long way! Read More
(35)
Rating: 4 stars
01/14/2011
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 own chicken....I would use skinless/boneless thighs. Also mine was not as colorful as the picture...very white / light colored....not sure how to get such rich colors. In looking at other paella recipes I may choose to add some tomatoes to this next time around to brighten it up. Overall a thumbs up....My son said I can make this again..... Read More
(15)
Rating: 5 stars
09/09/2011
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 octopus in garlic oil and I used diced chicken breasts--mainly because I had them on hand! Read More
(13)
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Rating: 5 stars
10/13/2011
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 posting Read More
(6)
Rating: 5 stars
06/03/2012
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 ingredients! I did not use any seafood. I used a cut up whole chicken. I browned all the pieces set them aside and proceeded with the recipe. I also used chicken sausage cut into rounds (also cooked them in the pan before adding the rice and liquid) and some cooked pancetta. I used brown rice and I did reduce the liquid to about 4.5 cups total to take into consideration the juices that would come from the chicken. It needs to cook much longer with brown rice. I think about an hour and half. I am using a large enameled cast iron dutch oven to cook everything. It is really delicious. I've added a generous amount of sea salt since I seasoned all the chicken with salt and pepper and added at least 1/2 tsp to the "liquid seasoning" part of the recipe. Read More
(5)
Rating: 4 stars
11/26/2011
mjög vel heppnað nóv 2011 Binni og Eva með okkur Halla vantaði kartöflur eins og fyrri daginn Read More
(4)
Rating: 5 stars
12/29/2011
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 frozen lobster tails from Safeway. I'll definitely use this rice recipe again for chicken next time. Read More
(4)