Paella de Mariscos

Name: Paella de Mariscos
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Bomba Rice; 1.3 l Fish Stock, or seafood, hot; 0g Saffron Threads, generous pinch; 4 tbsp Extra Virgin Olive Oil; 2 Tomatoes, ripe, grated (about 300 g pulp); 3 cloves of Garlic, minced; 1 tsp Pimentón Dulce, sweet Spanish paprika; 1 Red Bell Pepper, cut into thin strips; 12 large Shrimp, prawns; shell-on and deveined; about 400–500 g; 300g Squid, or cuttlefish, cleaned and cut into rings; 500g Mussels, scrubbed and debearded; 500g Clams, small, soaked and rinsed; 2 tbsp Flat-Leaf Parsley, finely chopped; 2 Lemons, cut into wedges; Some Sea Salt, fine, to taste

Paella de Mariscos is a sun‑soaked Spanish classic: fragrant saffron-infused rice cooked with a rich tomato sofrito and piled high with tender shrimp, squid, mussels and clams. Crisped along the bottom for a golden socarrat and finished with bright parsley and lemon, it’s a convivial, showstopping dish made for sharing.

Paella de Mariscos is a sun‑soaked Spanish classic: fragrant saffron-infused rice cooked with a rich tomato sofrito and piled high... Show more

Traditional Spanish Recipe

Health Grade

S- · Outstanding

Time

1 hr

Price

4,53 €

Calories

753 kcal

healthy

nutritious

one pot

gluten free

Method

Prep the seafood

Rinse the mussels and clams under cold water, scrub the shells well, and pull off any beards. Rinse the shrimp briefly, leave the shells on, and pat them dry, then set everything aside.

Prep the aromatics

If the squid is still whole, clean it, pull out the quill, and slice the tubes into rings. Grate the tomato into a loose pulp, mince the garlic, and cut the red bell pepper into thin strips. Keep the flat-leaf parsley finely chopped and the lemon cut into wedges for the finish.

Build the base

Set a large, shallow pan over medium-high heat and warm the Extra Virgin Olive Oil. Add the red bell pepper and cook for 2 minutes until it starts to soften, then stir in the garlic for 30 seconds until fragrant. Add the Pimentón Dulce and immediately follow with the tomato; cook for 5 minutes until the mixture is thick and jammy. Stir the Saffron Threads into the Fish Stock in a small pot and keep it hot, then season lightly with the Sea Salt.

Simmer the paella

Pour the hot stock into the pan, then scatter in the Bomba Rice evenly across the surface. Bring it to a lively simmer and cook without stirring for 10 minutes. Nestle in the shrimp, squid, mussels, and clams, hinge-side down if you can, and cook for 8 minutes more, until the rice is tender, the shrimp are pink, and the shellfish have opened. Discard any mussels or clams that stay closed.

Rest the paella

Take the pan off the heat, cover it loosely with a clean towel or foil, and let the paella rest for 5 minutes so the rice finishes absorbing the broth.

Serve and garnish

Scatter over the chopped flat-leaf parsley and bring the pan to the table with the lemon wedges alongside. Serve straight from the pan while the rice is still steaming.