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Paella de marisco is the coastal Spanish interpretation of Spain's most celebrated rice dish, replacing the chicken and rabbit of the Valencian original with an abundant selection of the Mediterranean's finest seafood - large prawns, mussels, squid, and clams. The rice absorbs a rich fish broth perfumed with saffron and smoked paprika, while each variety of seafood contributes its own oceanic character to the finished dish. As with all paella, the rice must never be stirred after it enters the pan, and the prized socarrat - the caramelized crust of rice at the base of the pan - is the mark of a well-made paella. The whole prawns arranged on top are as much visual as they are flavorful, their bright orange color forming a spectacular crown over the golden, saffron-stained rice.
Prep
25 min
Cook
40 min
Total
65 min
Servings
4 srv
Difficulty
Medium
Calories
430 kcal
For 4 serving(s)
Per serving
Scrub the mussels and clams, discarding any that are open and don't close when tapped. Peel and devein the prawns, reserving the shells for the broth if desired.
Heat the olive oil in a large paella pan. Add the squid and cook over high heat for 2 minutes. Add the finely diced onion and garlic and cook until soft.
Add the grated tomato and smoked paprika. Cook, stirring, for 2 minutes to form the sofrito.
Pour in the fish broth and bring to a boil. Add the saffron and salt. Taste and adjust seasoning.
Sprinkle the bomba rice evenly over the pan. Do not stir. Arrange the prawns, mussels, and clams on top of the rice. Cook on medium-high for 17-18 minutes without stirring.
When the broth is absorbed, increase heat for 2 minutes to develop the socarrat. Rest 5 minutes covered. Serve with lemon wedges.
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