Seafood Paella (Paella de Marisco)
A popular version of paella featuring a bounty of fresh seafood like shrimp, mussels, and clams.
- 1/2 cup olive oil
- 4 large prawns
- 200g squid, cleaned and sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 ripe tomato, grated
- 1 tsp sweet paprika
- Pinch of saffron threads
- 400g Bomba rice
- 1 liter fish broth
- 200g mussels, cleaned
- 200g clams, cleaned
- Lemon wedges for serving
- 1
Heat olive oil in a paella pan. Sauté the prawns for 1-2 minutes per side until pink. Remove and set aside.
- 2
In the same oil, sauté the squid rings until lightly golden. Push to the sides.
- 3
Add onion and garlic to the center and cook until soft. Add the grated tomato and cook until reduced.
- 4
Stir in the paprika and saffron. Add the rice and toast for 1-2 minutes, stirring to coat with the oil.
- 5
Pour in the hot fish broth and bring to a boil. Distribute the rice evenly. Do not stir after this point.
- 6
Cook on high heat for 10 minutes, then reduce to a simmer. Arrange the mussels and clams over the rice.
- 7
Continue to cook for another 8-10 minutes, or until the rice has absorbed the liquid and the shellfish have opened.
- 8
Arrange the cooked prawns on top. Turn up the heat for the last minute to form the socarrat.
- 9
Remove from heat, cover, and let it rest for 5 minutes. Serve with lemon wedges.