Ingredients

• 2.5 cups uncooked white rice
• 6 cups chicken stock , divided
• 3 cloves garlic
• 1 teaspoon chopped fresh parsley
• 0.5 teaspoons curry powder
• 5 saffrons threads
• salt and ground black pepper to taste
• 0.25 cups olive oil
• 1 onion , diced
• 1 , 3 pound
• 2 cups peeled and deveined small shrimp , diced
• 6 small lobster tails
• 0.5 pounds clams in shell , scrubbed
• 1 , 8 ounce
• 1 cup green peas
• 1 , 2 ounce

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving