Seafood paella

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Paella has a long tradition in Spain, adored by both us and foreigners who visit the country, but surprisingly few cooks agree on how to make it. Even the same cook can make it three, four, or countless different ways. Today we begin a series of variations we typically make at home; we could call it seafood paella.

Personally, we prefer prawns with their own flavor, but we like our rice with a prawn flavor, so we make the fish stock with some prawns and, in addition, in the first oil in the paella pan we cook the prawns that will accompany the dish, turning them over and removing them, leaving some of their essence in the pot.

 

Ingredients 

Serves                                                                                              4
Bomba rice                                                                                    400 g
Shrimp                                                                                            12
Clams                                                                                             12
Mussels                                                                                           8
Fish stock or fumet (or more)                                                        1.5 l
Onion                                                                                             1
Garlic clove                                                                                    1
Tomato                                                                                            2
Red pepper                                                                                    0.5
Green pepper                                                                                0.5
Peas                                                                                            120 g
Bay leaf                                                                                        1                
Fresh squid rings                                                                        200 g
White wine                                                                                50 ml
Saffron or sweet paprika
Extra virgin olive oil
Salt

 

 

 

How to make seafood paella

Difficulty:                                                                 Medium
Total time                                                                1 hr 5 min
Preparation                                                                15 min
Cooking time                                                            50 min
 

You can make the broth with a few prawns, hake, monkfish, onion, bay leaf, and salt. Then blend and strain everything, keeping it warm. Peel and chop the onion and garlic, wash and dice the peppers, grate the tomatoes, and clean the clams and mussels. 

Heat the paella pan with a good splash of olive oil. When it's hot, add the prawns with a little salt, stir them a few times, and then remove from heat.

 

Next, add the well-cleaned mussels, add the wine, a pinch of salt, and cover. Remove the mussels once they have opened. Next, add the onion and garlic to the paella pan. A couple of minutes later, add the peppers, peas, and bay leaf. Sauté until tender. Then, add the squid rings, sauté for a few minutes, and sprinkle with the crushed tomatoes. Season to taste.

When some of the tomato water has been absorbed, add the rice and toast for a few minutes, stirring occasionally. Then, add the clams, broth, and saffron strands (and paprika or food coloring, if desired).

 

Let it simmer for 8-10 minutes, before the broth has completely evaporated. Remove from heat, add the mussels, and cover. Let it rest for a few minutes so the mussels are cooked to perfection, having absorbed the broth.

Serve the paella with the prawns and enjoy a dish full of aroma, flavor, and color.

 

What to Serve with Seafood Paella

 

Serve seafood paella with a light starter such as a mixed salad, a crisp wine, or a light beer, and enjoy a great meal in good company.