The Ultimate Paella

    1 hour 35 min

    This is the classic Spanish dish made with an authentic recipe. Rice is simmered chicken, prawns, mussels, lobster, clams, peas and mushrooms in a saffron-seasoned stock.

    21 people made this

    Serves: 8 

    • 460g uncooked white rice
    • 1.5 litres chicken stock, divided
    • 3 cloves garlic
    • 1 teaspoon chopped fresh parsley
    • 1/2 teaspoon curry powder
    • 5 threads saffron
    • salt and ground black pepper to taste
    • 4 tablespoons olive oil
    • 1 onion, diced
    • 1 (1.35kg) whole chicken, cut into small pieces
    • 255g peeled and deveined small prawns, diced
    • 6 small lobster tails
    • 225g clams in shell, scrubbed
    • 200g small mushrooms
    • 150g peas
    • 1 (85g) tin mussels, drained

    Prep:50min  ›  Cook:45min  ›  Ready in:1hr35min 

    1. Rinse rice with cold water; drain; set aside. Bring the chicken stock to the 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 125ml of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
    2. Heat the oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, prawns, lobster and clams; cook and stir until the chicken is no longer pink in the centre, about 10 minutes. Pour in the seasoning liquid.
    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.

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    Reviews in English (16)


    it is tasty and realy easy to make i luv it!  -  11 Apr 2013


    Your recipe is great! There are many different things that can be included or omitted in paella and the recipe changes from one region to the next. I use 3 times the amt of saffron and omit the curry. Good job on your recipe. Thanks!  -  28 Jan 2010  (Review from Allrecipes US | Canada)


    Great recipe - to answer a previous user the trick to "yellow" and colorful rice is the saffron! Add more as another user did (even though it's red) it will make the rice a beautiful yellow color.  -  24 Mar 2011  (Review from Allrecipes US | Canada)