Spanish Paella




30 min


1 hr



  • 1 ounce ‏Mussels
  • ½ cup ‏Green peas
  • 4 oz ‏Mushrooms
  • ¼ pound ‏Clams, scrubbed and in shell
  • 3 ‏Lobster tails
  • 1 cup ‏Peeled and deveined shrimp
  • 1 ½ lb ‏Boneless chicken pieces
  • ½ ‏Onion, diced
  • 1/8 cup ‏Olive oil
  • 3 ‏Saffron threads
  • ¼ teaspoon ‏Curry powder
  • ½ teaspoon ‏Fresh parsley
  • 2 ‏Garlic cloves
  • 3 cups ‏Chicken stock
  • 1 ¾ ‏White rice, uncooked
  • As required ‏Salt and pepper

There are lots of different variants of the Spanish Paella out there. The authentic seafood Paella with rice has a bit of everything. It is not just flavorsome but wonderfully comforting and looks really appealing when served owing to the choice of ingredients.

Don’t get this wrong, the dish is not as complicated to prepare as it may look like. The super easy recipe is something that you will soon find you can prepare even when you are too tired to bother with too hefty a recipe. As far as seafood goes, this recipe comes with convenient instructions.

The Valencia style paella is nothing like the sunny looking dish you see with fluffy yellow rice. An authentic Paella dish looks grimmer and almost smoky. It is a bit drier than the risotto and is a whole lot more satisfying.


  1. 1. Start by rinsing the rice and draining them. Boil the chicken stock in a saucepan over medium high flame. Reduce the heat to low and cover the food so that it stays warm.

    2. Use a mortar to pulse the salt, pepper, saffron, curry powder, parsley, and garlic until you see a smooth liquid forming. Leave the solution be at this point.

    3. Take a paella pan and heat the olive oil in this over a medium high flame. Cook and stir this until you see that it is lightly browned. Stir the clams, lobster, shrimp, and chicken and cook this until you see that the chicken has no traces of pink left. This will take around 10 minutes. Next, pour the seasoning liquid on top.

    4. Mix in the rice into this combination. Add the chicken stock and let the food simmer for around 15 minutes till you see that the rice is almost tender. Toss in the mussels, green peas and the mushrooms, and gently stir no more than twice. Remove the food from the heat, cover it and let it stand until you see that the rice is soft and flaky.

    And there you have it! If you are in the mood to have some nice seafood without the fancy sides that you know you never finish, prepare the Spanish Paella. There is whole range of variations in this meal but the original recipe is still easily available in good Spanish restaurants.

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