Pa' ella, Pa' ti, Pa' mi (for her, for you, for me)... That was an old saying my Señora would say when she served us Paella for dinner. Paella is a traditional Spanish dish and although my Señora only made it a few times, it was always a treat. So I gave this a try with the seafood ingredients I prefer and I even used some legit saffron that I bought in Spain 5 years ago.
2 1/2 cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic, minced
1 tsp chopped fresh parsley
1/2 tsp curry powder
5 saffron threads
salt and ground black pepper to taste
1/4 cup olive oil
1 onion, diced
2 cups mushrooms, chopped
1 cup green peas or white corn1 large red bell pepper, seeded then sliced
2 cups peeled and deveined shrimp
3 5oz lobster tails
1 2oz can mussels or clams (optional)
1. Rinse the rice with cold water; drain; set aside.
2. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm.
3. Combine 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.
Recipe adapted from: http://allrecipes.com/recipe/shrimp-paella/detail.aspx