Rice, slowly cooked in a fragrant fish stock with saffron, generously topped with prawns, mussels, squid and pieces of firm white fish. The seafood version of paella, at least as beloved along the Spanish coast as the inland version from Valencia.
Paella de marisco
Region: Valencia
Paella de marisco
Region: Valencia
Method
01
Fry the base
Heat the olive oil in a paella pan over a medium-high heat. Sweat the onion and pepper for approx. 5 minutes. Add the garlic and fry for 1 minute.
02
Make the sofrito
Add the grated tomato and the paprika and reduce for 5 minutes to a thick sofrito.
03
Sear the squid
Add the squid rings and fry for 2–3 minutes.
04
Add the rice
Add the rice and stir until the grains are coated in oil and sofrito.
05
Add the stock
Crumble the saffron over the hot fish stock and pour it over the rice in one go. Season with salt and pepper.
06
Cook without stirring
Bring to the boil, then turn the heat to low-medium and cook for 12–14 minutes without stirring.
07
Add the seafood
Arrange the white fish, prawns and mussels (opening upwards) over the rice. Leave to cook for the last 6–8 minutes until the mussels are open, the prawns are pink and the rice has absorbed the liquid. Discard any mussels that have stayed closed.
08
Form the socarrat
For the last minute, turn the heat up a little for a crisp crust on the bottom (socarrat); listen for a light crackling.
09
Rest and serve
Take off the heat, cover loosely and leave to rest for 5 minutes. Finish with parsley and serve with lemon wedges.
Tips & notes
Only add the seafood late and time it to the cooking time: prawns and mussels need just a few minutes, and longer cooking makes them tough and rubbery. As with the inland paella: don't stir once the stock has been added. Best made and eaten on the same day; keep leftovers chilled for a maximum of 1 day.
Variations
- Combine with chicken and chorizo for a paella mixta, the combined land-and-sea version.
- Replace the white fish with extra prawns and mussels if you would rather not have fish fillet in the paella.
Contains:
Gluten
Fish
Crustaceans
Molluscs
Serve with
- Pisto manchego
| Calories | 524 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 34 g |
| Fat | 23 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
