Authentic Paella Recipe - Allrecipes.com
Authentic Paella Recipe
  • READY IN hrs

Authentic Paella

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
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  • PREP

    50 mins
  • COOK

    45 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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Reviews More Reviews

Jan 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!

 
Mar 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.

 
Jan 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!

 
Jan 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.....

 
Sep 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!

 
Oct 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

 
Dec 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.

 
Nov 26, 2011

mjög vel heppnað, nóv 2011, Binni og Eva með okkur, Halla vantaði kartöflur eins og fyrri daginn

 

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Nutrition

  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 42 g
  • 84%
  • Sodium
  • 1081 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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