📝 About This Recipe
Transport your senses to the vibrant coast of Valencia with this authentic Paella de Marisco, a masterpiece of Spanish gastronomy. This dish features short-grain Bomba rice infused with the 'liquid gold' of saffron and a deeply savory homemade seafood stock, creating a canvas for succulent prawns and tender shellfish. The hallmark of this recipe is the 'socarrat'—the prized, caramelized crust at the bottom of the pan that delivers an irresistible crunch and depth of flavor.
🥗 Ingredients
The Seafood
- 8-12 pieces Large Tiger Prawns (shell-on for maximum flavor)
- 1 lb Mussels (scrubbed and debearded)
- 1/2 lb Clams (Littleneck or Manila) (purged of sand)
- 1/2 lb Squid (cleaned and cut into rings)
The Rice and Aromatics
- 2 cups Bomba or Calasparra Rice (do not rinse)
- 1/4 cup Extra Virgin Olive Oil (Spanish cold-pressed preferred)
- 2 large Grated Tomato (flesh only, discard skins)
- 4 cloves Garlic (minced)
- 1 teaspoon Spanish Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1/2 teaspoon Saffron Threads (crushed and steeped in stock)
The Liquid and Finishing
- 5 cups Seafood Stock (high quality, kept hot)
- 1/4 cup Flat-leaf Parsley (finely chopped)
- 2 pieces Lemon (cut into wedges)
- to taste Sea Salt
👨🍳 Instructions
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1
In a small saucepan, bring the seafood stock to a gentle simmer. Add the crushed saffron threads and let them steep to release their golden color and aroma. Keep the stock hot on low heat.
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2
Place a 15-inch paella pan over medium-high heat. Add the olive oil. Once shimmering, sear the prawns for 1-2 minutes per side until they turn pink. Remove and set aside (they will finish cooking later).
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3
In the same oil, add the squid rings and sauté for 2 minutes until they become opaque. Move them to the outer edges of the pan.
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4
Create the 'Sofrito': Add the grated tomato and minced garlic to the center of the pan. Sauté for 5-7 minutes, stirring frequently, until the tomato reduces into a thick, dark red paste.
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5
Stir in the smoked paprika for just 30 seconds, being careful not to burn it, as it can turn bitter.
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6
Add the Bomba rice to the pan. Stir for 2 minutes to coat every grain with the flavorful oil and sofrito, lightly toasting the rice.
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7
Pour in the hot saffron-infused stock. Use your spoon to distribute the rice evenly across the pan. From this point on, do NOT stir the rice.
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8
Increase heat to high and boil vigorously for 8-10 minutes. You will see the rice begin to absorb the liquid and appear on the surface.
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9
Reduce heat to medium-low. Arrange the mussels and clams into the rice, hinge-side down, followed by the seared prawns.
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10
Simmer gently for another 8-10 minutes without stirring. The liquid should be almost entirely absorbed, and the shellfish should begin to open.
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11
Listen for the 'Socarrat': In the last 2 minutes, turn the heat up to medium-high. Listen for a faint crackling sound—this is the rice frying against the bottom. Smell for a toasted (not burnt) aroma.
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12
Remove the pan from the heat. Cover the entire pan with a clean kitchen towel or foil and let it rest for 5-8 minutes. This final steam ensures the rice is perfectly tender.
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13
Discard any mussels or clams that did not open. Garnish with fresh parsley and arrange lemon wedges around the perimeter before serving directly from the pan.
💡 Chef's Tips
Always use Spanish short-grain rice (Bomba or Calasparra) because they absorb three times their volume in liquid while remaining firm. Resist the urge to stir the rice once the stock is added; stirring releases starch and makes the paella creamy like risotto, which you want to avoid. If you don't have a paella pan, use a wide, shallow stainless steel skillet to ensure even evaporation and a good crust. Use the highest quality saffron you can find; if the threads are cheap and bright red without a pungent hay-like aroma, they may be dyed. If the rice is still too firm but the liquid is gone, add a splash more hot stock and cover with a damp cloth for a few extra minutes.
🍽️ Serving Suggestions
Serve with a chilled glass of Spanish Albariño or a crisp Rosado wine. A simple side of 'Ensalada Mixta' with butter lettuce, white asparagus, and olives provides a refreshing contrast. Provide a small bowl of Allioli (garlic mayonnaise) on the side for guests to dollop onto their seafood. Always serve family-style in the center of the table to encourage communal eating and scraping of the socarrat. Follow the meal with a light dessert like Crema Catalana or fresh orange slices with honey.