Cook and Scale
Paella de Marisco (Seafood Paella)
6 servings · 60 min total
Saffron-scented rice studded with plump shrimp, mussels and squid, simmered to a golden crust in one big pan — Spain's coastal classic.
Ingredients
- 400 g bomba rice
- 500 g shrimp, peeled, shells reserved
- 400 g mussels, cleaned
- 300 g squid, sliced into rings
- 1¼ l fish stock
- 1 pinch saffron
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 4 tomato, grated
- 4 garlic, minced
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 100 g frozen peas
- 2 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
- salt to taste
Contains: Fish, Crustaceans, Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sear the shrimp shells — Warm the fish stock in a pot and steep the saffron in it. Heat the olive oil in a wide paella pan over medium-high heat and sear the shrimp shells for 3-4 minutes for extra flavor, then discard the shells.
- 2.
Build the sofrito — Add the onion and red pepper to the pan and cook for 5 minutes until soft. Stir in the garlic, grated tomato and smoked paprika, and cook for 3 minutes until fragrant.
- 3.
Add rice and stock — Add the rice and stir for a minute to coat in the sofrito. Pour in the hot saffron stock and scatter the squid over the top. Bring to a boil, then simmer without stirring for 15 minutes.
- 4.
Add seafood and finish cooking — Nestle the shrimp and mussels into the rice, scatter over the peas, and cook for 8-10 more minutes until the rice is tender, the liquid is absorbed, and the mussels have opened (discard any that stay closed). Season with salt.
- 5.
Rest and garnish — Remove from heat, cover loosely with foil, and let rest for 5 minutes. Scatter with parsley and serve with lemon wedges.