How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Authentic Spanish Paella?

You need 17 ingredients. The key ingredients include: 6 ounces, weight Clams, 1/2 Tablespoons Salt, 12 whole Fresh Mussels, 3 cloves Garlic, and more.

Is Authentic Spanish Paella suitable as seafood?

Yes, Authentic Spanish Paella falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Authentic Spanish Paella?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Authentic Spanish Paella Recipe

Name: Authentic Spanish Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Clams; 1/2 Tablespoons Salt; 12 whole Fresh Mussels; 3 cloves Garlic; 4 whole Chicken Thigh; 1/2 teaspoons Ground Black Pepper; 1/2 teaspoons Salt; 4 Tablespoons Olive Oil; 1/2 teaspoons Salt; 10 Saffron Threads; 1 whole Ripe Tomato; 6 ounces, weight Prepared Squid Rings; 6 ounces, weight Shrimps (peeled And Deveined); 3 cups Medium Grain Rice; 7 cups Fish Stock, Warm; 4 whole Prawns; 4 ounces, weight Roasted Red Pepper Strips

Authentic Spanish Paella

Eats Now Editorial Team · 893 kcal · Seafood

1
Note: To cook the paella recipe you need a paella pan or a large wide-based pan (16-20 inches wide, for 4 6 people).
2
1.
3
Soak clams in a medium bowl with 1/2 tablespoons of salt and 1 cup of water for 20 minutes to get the sand out.
4
Then wash clams.
5
Set aside.
6
2.
7
Clean, de-beard and wash mussels.
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3.
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Put mussels in a stock pot without water.
10
Heat the stock pot and wait until the majority of them have opened up (4-5 minutes).
11
You can reserve any liquid from the pot to add it to the fish stock.
12
4.
13
Remove 8 mussels from the shells and reserve 4 with the shell to garnish over the top of the paella.
14
Set both aside.
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5.
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Peel and chop garlic cloves.
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6.
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Cut chicken thighs into 2 inch chunks and sprinkle it with ground black pepper and salt.
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Set aside.
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7.
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Heat the paella pan over medium heat with 4 tablespoons of olive oil.
22
When warm add the chicken thighs and for 5 minutes on each side or until golden.
23
Then set chicken aside.
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8.
25
Place 1/2 teaspoon of salt and a bunch of saffron threads in a mortar.
26
Use a pestle to grind.
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9.
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Add garlic to the paella pan and cook over medium heat for 2-3 minutes.
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10.
30
Peel and grate tomato and add it to the paella pan.
31
Saute for 4-5 minutes over medium heat.
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11.
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Add squid rings and cook for 3-4 minutes.
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12.
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Add washed clams, shrimp, chicken thigh chunks and the mussels (the ones without the shells) and cook for 7-8 minutes.
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13.
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Add rice and stir for 1-2 minutes more.
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14.
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Add a little of the the fish stock (warm) to the mortar to dissolve the saffron mixture and then add it and the rest of the fish stock to the paella pan.
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15.
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Bring the paella pan to a boil then cook over low heat for 5-7 minutes.
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16.
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Arrange the prawns, the reserved (shell on) mussels and some roasted red pepper strips over the top and cook for 13-15 minutes more.
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Rice should be cooked in 18-20 minutes in total or according to your package instructions.
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17.
46
Remove from heat and set aside for 8-10 minutes to form a crust.
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18.
48
Serve immediately and enjoy your Spanish paella.

Authentic Spanish Paella

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