Authentic Paella Good Recipes

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Authentic Paella

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

Ingredients :

2 half cups uncooked white rice
6 cups bird stock, divided
three cloves garlic
1 teaspoon chopped sparkling parsley
1/2 teaspoon curry powder
5 saffron threads
salt and floor black pepper to flavor
1/four cup olive oil
1 onion, diced
1 (three pound) complete chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
1/2 pound clams in shell, scrubbed
1 (eight ounce) jar mushrooms, tired
1 cup green 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 fowl stock to a boil in a saucepan over medium-high warmth, reduce the heat to low, cowl, and maintain warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the new hen stock collectively with a mortar and pestle until a smooth liquid forms; set the seasoning liquid apart.
Heat the olive oil in a paella pan over medium-high heat; prepare dinner and stir the onion till lightly browned. Stir in the hen, shrimp, lobster, and clams; prepare dinner and stir until the hen is no longer crimson within the center, about 10 minutes. Pour within the seasoning liquid.
Stir within the rice, pour within the hot hen inventory, and simmer until the rice is sort of smooth, about 15 minutes. Add mushrooms, peas, and mussels; stir times, and simmer for 10 minutes. Remove from warmth; cover and let stand until rice is smooth and flaky, approximately 7 minutes.

Notes :

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