Ingredients
8
8 servings
- •2 ½ cups uncooked white rice
- •6 cups chicken stock, divided
- •3 cloves garlic
- •1 teaspoon chopped fresh parsley
- •½ teaspoon curry powder
- •5 saffron threads
- •salt and ground black pepper to taste
- •¼ cup olive oil
- •1 onion, diced
- •1 (3 pound) whole chicken, cut into small pieces
- •2 cups peeled and deveined small shrimp, diced
- •6 small lobster tails
- •½ pound clams in shell, scrubbed
- •1 (8 ounce) jar mushrooms, drained
- •1 cup green peas
- •1 (2 ounce) can mussels
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 591
- Carbohydrate: 54g
- Fat: 22g
- Fiber: 3g
- Protein: 42g
- Sugar: 2g
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