Authentic Spanish Paella
2 cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
1/2 teaspoon curry powder
5 Safinter saffron threads
4 tablespoons of olive oil
1 onion, diced
1 (3 lb) whole chicken, cut into small pieces
1 cups peeled and deveined small shrimp, diced
6 small lobster tails
1/4 cup clams in shell, scrubbed
1 cup mushrooms, drained
3/4 cup frozen green peas, thawed
1/4 cup mussels
Salt and ground black pepper to taste
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 and cover.
Work the garlic, parsley, curry powder, Safinter saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a food processor until a smooth liquid forms; set the seasoning liquid aside.
Heat the olive oil in a paella pan or large casserole pan over medium-high heat; Add onion and cook until lightly browned. Add 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.
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 the rice is soft and flaky, about 7 minutes.