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Authentic Paella

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

Ingredients :

2 1/2 cups uncooked white rice
6 cups bird stock, divided
3 cloves garlic
1 teaspoon chopped sparkling parsley
half teaspoon curry powder
five saffron threads
salt and ground black pepper to flavor
1/4 cup olive oil
1 onion, diced
1 (three pound) whole hen, 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 inexperienced peas
1 (2 ounce) can mussels

Instructions :

Prep : 50M	Cook : 8M	Ready in : 1H45M

Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-excessive heat, reduce the warmth to low, cover, and preserve heat. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the recent hen inventory collectively with a mortar and pestle until a clean liquid bureaucracy; set the seasoning liquid apart.
Heat the olive oil in a paella pan over medium-excessive warmness; cook and stir the onion till lightly browned. Stir in the chook, shrimp, lobster, and clams; cook and stir until the bird is no longer crimson in the center, approximately 10 minutes. Pour within the seasoning liquid.
Stir inside the rice, pour in the warm hen stock, and simmer till the rice is nearly smooth, approximately 15 minutes. Add mushrooms, peas, and mussels; stir two instances, and simmer for 10 minutes. Remove from warmth; cover and let stand until rice is soft and flaky, approximately 7 minutes.

Notes :

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