📝 About This Recipe
Transport your senses to the vibrant coast of Valencia with this authentic Paella de Marisco, a masterpiece of saffron-infused rice and pristine seafood. This dish is celebrated for its 'socarrat'—the legendary caramelized crust at the bottom of the pan—and a rich sofrito base that anchors the oceanic sweetness of prawns, mussels, and calamari. It is a communal feast that captures the warmth of Spanish hospitality and the depth of Mediterranean flavors in every golden grain.
🥗 Ingredients
The Seafood
- 8-12 pieces Large Shrimp or Prawns (shell-on for better flavor)
- 12 pieces Mussels (scrubbed and debearded)
- 12 pieces Clams (littleneck or Manila, purged of sand)
- 1/2 lb Squid or Calamari (cleaned and cut into rings)
The Rice and Aromatics
- 2 cups Bomba Rice (or Calasparra rice; do not rinse)
- 4 cups Seafood Stock (high quality, kept warm)
- 1/2 teaspoon Saffron Threads (crushed and steeped in a little warm stock)
- 4 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1 teaspoon Spanish Smoked Paprika (Pimentón) (sweet or dulce)
The Sofrito
- 2 medium Grated Tomato (flesh only, discard the skins)
- 1/2 large Red Bell Pepper (finely diced)
- 4 Garlic Cloves (minced)
- 1/2 cup Frozen Peas (optional, for color)
Garnish
- 1/4 cup Fresh Parsley (chopped)
- 1 large Lemon (cut into wedges)
👨🍳 Instructions
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1
In a 13 to 15-inch paella pan, heat the olive oil over medium-high heat. Add the shrimp and sear for 1-2 minutes per side until they just turn pink. Remove the shrimp and set aside; they will finish cooking later.
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2
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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3
Reduce heat to medium. Add the diced red bell pepper and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
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4
Add the grated tomato to the pan. Cook for 5-7 minutes, stirring frequently, until the water has evaporated and the mixture becomes a deep, dark red paste (this is the sofrito).
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5
Stir in the smoked paprika and the Bomba rice. Toast the rice for 2 minutes, stirring constantly to ensure every grain is coated in the oil and sofrito.
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6
Pour in the warm seafood stock and the saffron-infused liquid. Add a generous pinch of salt. Stir once to distribute the rice evenly, then DO NOT stir again.
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7
Increase heat to medium-high and bring to a vigorous simmer. Let it cook uncovered for about 10 minutes. The rice should start to absorb the liquid.
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8
Reduce heat to low. Arrange the mussels and clams by pushing them hinge-side down into the rice. Scatter the peas over the top.
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9
Continue to simmer for another 8-10 minutes without stirring. If the liquid evaporates too quickly, you can add a splash more stock, but avoid over-saturating.
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10
Place the seared shrimp and squid back on top of the rice during the last 5 minutes of cooking. The mussels and clams should be open by now; discard any that remain closed.
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11
To achieve the 'socarrat', turn the heat up to medium-high for the final 1-2 minutes. Listen for a faint crackling sound and a nutty aroma, but be careful not to burn it.
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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 5-10 minutes. This allows the moisture to redistribute and the rice to finish perfectly.
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13
Garnish with fresh parsley and lemon wedges. Serve the entire pan in the center of the table for a truly authentic experience.
💡 Chef's Tips
Use Bomba or Calasparra rice; these short-grain varieties absorb three times their volume in liquid without becoming mushy. Resist the urge to stir the rice once the stock is added; stirring releases starch and makes the dish creamy like risotto rather than fluffy like paella. The 'socarrat' is the prize of the dish—if you aren't sure if it's forming, use a spoon to gently peek at the bottom; it should be dark golden brown. Always use high-quality seafood stock; since the rice absorbs all the liquid, the flavor of the stock determines the soul of the dish. If you don't have a paella pan, use a wide, shallow stainless steel skillet to ensure even evaporation.
🍽️ Serving Suggestions
A chilled glass of Spanish Albariño or a dry Rosé cuts through the richness of the seafood beautifully. Serve with a side of crusty baguette and a bowl of homemade Allioli (garlic mayonnaise) for dipping. A simple green salad with a sharp sherry vinaigrette provides a refreshing contrast to the savory rice. For a traditional touch, serve with a chilled glass of dry Manzanilla Sherry. Finish the meal with a light dessert like Crema Catalana or fresh orange slices with honey.