Classic Spanish Paella with Chicken and Seafood

1. 1

   Rinse the rice under cold water, drain it, and set it aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, then reduce the heat to low, cover, and keep it warm. Use a mortar and pestle to blend the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock until a smooth liquid forms; set this seasoning liquid aside.

2. 2

   Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until it is 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. 3

   Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes.

4. 4

   Add the mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes.

5. 5

   Remove from the heat; cover and let it stand until the rice is soft and flaky, about 7 minutes.

• Calories 857.01 kcal High
• Protein 104.98 g Good Source
• Carbs 69.0 g Moderate
• Total Fat 15.21 g Moderate
• Saturated Fat 1.25 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 393.78 mg High
• Sodium 1294.74 mg High
• Fiber 2.24 g Low Source
• Sugar 1.16 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 342.14 mg Good Source
• Iron 8.5 mg Good Source
• Potassium 710.15 mg Moderate
• Vitamin A 2.77 mcg_rae Low Source
• Vitamin C 25.86 mg Good Source
• Vitamin D 1.52 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Garlic 🧄
• Onions 🧅