📝 About This Recipe
Transport your senses to the Mediterranean coast with this vibrant Paella de Marisco, a masterpiece of golden saffron rice and succulent seafood. By finishing the dish in the oven, we ensure a perfectly even cook that allows the rice to absorb every drop of the rich, briny fumet while developing the legendary 'socarrat' crust. This recipe captures the soul of Spanish hospitality, offering a communal feast that is as visually stunning as it is deeply flavorful.
🥗 Ingredients
The Aromatic Base (Sofrito)
- 4 tablespoons Extra Virgin Olive Oil (Spanish cold-pressed preferred)
- 1 Yellow Onion (finely diced)
- 1 Red Bell Pepper (cut into thin strips)
- 4 cloves Garlic (minced)
- 2 medium Grated Tomato (freshly grated, discarding the skin)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
The Rice and Liquid Gold
- 2 cups Bomba or Calasparra Rice (short-grain Spanish rice is essential)
- 4 cups Seafood Stock (Fumet) (high-quality or homemade, kept hot)
- 1/2 teaspoon Saffron Threads (crushed and steeped in a little warm stock)
- 1 teaspoon Sea Salt (plus more to taste)
The Seafood Bounty
- 8-12 pieces Large Shrimp or Prawns (shell-on for better flavor)
- 1/2 pound Mussels (scrubbed and debearded)
- 1/2 pound Clams (Littleneck or Manila) (purged of grit)
- 1/2 pound Squid (cleaned and cut into rings)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1-2 Lemon (cut into wedges)
- 1/4 cup Frozen Peas (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place your seafood stock in a saucepan over medium heat to keep it at a gentle simmer.
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2
In a 12 to 15-inch paella pan or a large oven-safe heavy skillet, heat the olive oil over medium-high heat. Sear the shrimp for 1 minute per side until they just turn pink, then remove and set aside. They will finish cooking later.
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3
In the same oil, add the squid rings. Sauté for 2 minutes until opaque, then remove and set aside with the shrimp.
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4
Reduce heat to medium. Add the onion and red bell pepper. Sauté for 5-7 minutes until the onion is translucent and the peppers have softened.
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5
Stir in the garlic and cook for 1 minute until fragrant. Add the grated tomato and smoked paprika. Cook this 'sofrito' for about 5 minutes, stirring frequently, until the mixture darkens and thickens into a jam-like consistency.
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6
Add the rice to the pan. Stir well for 2 minutes to toast the grains, ensuring every pearl is coated in the flavorful sofrito oil.
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7
Pour in the hot seafood stock and the saffron-infused liquid. Add salt. Stir once to distribute the rice evenly, then DO NOT STIR AGAIN. Let it simmer on the stovetop for 8-10 minutes.
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8
Arrange the seared shrimp, squid, mussels, and clams on top of the rice, pushing the shellfish slightly into the liquid. Sprinkle the peas over the top if using.
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9
Carefully transfer the pan to the preheated oven. Bake for 10-12 minutes, or until the liquid is fully absorbed and the rice is tender but still has a slight bite (al dente).
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10
Remove from the oven. If you want a crispier 'socarrat' (the crust on the bottom), place the pan back on the stovetop over high heat for 1-2 minutes until you hear a faint crackling sound.
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11
Cover the pan with a clean kitchen towel or foil and let it rest for 5-10 minutes. This final steam is crucial for the perfect rice texture.
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12
Garnish with fresh parsley and lemon wedges before serving directly from the pan.
💡 Chef's Tips
Use Bomba rice if possible; it absorbs three times its volume in liquid without becoming mushy. Resist the urge to stir the rice once the liquid is added; stirring releases starch and makes the paella creamy like risotto, which we want to avoid. Always use hot stock; adding cold liquid to the hot pan will shock the rice and ruin the cooking timing. If a mussel or clam doesn't open after cooking, discard it as it was likely dead before cooking. For the best flavor, use a homemade seafood stock made from shrimp shells and white fish bones.
🍽️ Serving Suggestions
A crisp, chilled glass of Spanish Albariño or a dry Rosado. An Ensalada Mixta (Spanish garden salad) with olives and white asparagus. Toasted crusty bread rubbed with fresh garlic and tomato (Pan con Tomate). A side of garlicky Alioli sauce for dolloping onto the seafood. A light dessert of orange flan or fresh seasonal fruit to cleanse the palate.