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“Seafood Paella” – Delicious Spanish dish cooked with rice, seafood, and traditional spices.

The paella de marisco is one of the finest dishes of Spanish cuisine, and it always receives applause from lucky guests when placed on the table. The word “marisco” means shellfish and immediately defines the protagonists of this delicious dish: mussels, calamari, shrimp, and prawns, but also clams, crabs, or fish depending on what the market offers.

As with paella alla valenciana, there is no certified recipe, but many variations that change depending on the availability of ingredients and the traditions of each family. In this case, the rice is not only flavored with saffron but also with paprika, which gives an extra burst of flavor. But it is the mussels, with their cooking water, and the shellfish broth in which the rice is cooked through absorption that make everything incredibly tasty and fragrant.

Perfect for a special occasion or simply to share with your friends, after an aperitif made of sangria and tortilla, the paella de marisco is a dish with guaranteed success… you will hear the applause!

Paella de marisco Ingredients:

  • 400g of Bomba rice
  • 1kg of mussels
  • 500g of squid (to be cleaned)
  • 8 prawns
  • 8 shrimp
  • 80g of onions
  • 1 clove of garlic
  • 750g of shellfish broth
  • 200g of tomato puree
  • 0.25g of saffron (2 bags)
  • 5g of sweet paprika
  • 1 sweet pepper
  • Extra virgin olive oil
  • Fine salt
  • Black pepper

Paella de marisco Preparation:

  1. Prepare the shellfish broth according to our recipe, you will need 750g for the preparation. Then, clean the mussels by removing the barnacles with a knife, removing the beard and scraping the shells with a scrub pad while thoroughly rinsing the shells under running water. Heat a little olive oil in a pan, then add the mussels and cover with a lid.
  2. Cook for 4-5 minutes over high heat, shaking the pan occasionally, so they will open. Turn off the heat and drain the mussels into a bowl where you have placed a colander, in order to filter and set aside their cooking liquid, which you will need later in the recipe, about 250g. Remove most of the shells, and set some large ones aside for final decoration. Discard any mussels that have not opened.
  3. Clean the squid by removing the ink sac and the internal organs, then remove the skin. Rinse the inside of the squid thoroughly, then cut into 2cm rings. Prepare the remaining ingredients needed for the recipe: finely chop the onion, remove the seeds from the sweet pepper, and finely chop it. Finally, peel the garlic clove, cut it in half, and remove the internal core.
  4. Rinse the prawns and shrimp under running water and make a slit along the back with a pair of scissors to release more flavor during cooking. In the paellera pan, heat a little oil with the garlic clove, then add the shellfish and sauté for 1-2 minutes on each side over high heat.
  5. Once cooked, transfer the shrimp and prawns to a plate and set them aside. In the same pan, add the onion and sauté over low heat for a few minutes, then add the sweet pepper. Raise the heat and add the squid. After a few minutes, remove the garlic and add the tomato puree, the hot broth, and the reserved mussel liquid. Season with saffron and paprika, stir, and bring to a boil.
  6. When the liquid comes to a boil, add the rice and shelled mussels, then season with salt and pepper sparingly, as the mussel water and seafood broth will already be quite salty. Give it a final stir and cook over low heat for about 18 minutes, or as indicated on the package: the rice should cook through absorption, so it shouldn’t be stirred anymore but you can gently move the pan from time to time.
  7. After cooking time, the rice should be dry and partially sticking to the bottom of the pan. Turn off the heat and place the shellfish on the surface, then add the mussels with the shells that you had set aside. Your beautiful paella de marisco is ready to be served!

The paella de marisco should be consumed immediately. Alternatively, it can be stored in the refrigerator for about 2 days, but the rice may lose its consistency. Freezing is not recommended. The shellfish broth gives a stronger flavor to the paella, but if you prefer, you can use vegetable broth instead. If you cannot find Bomba rice, you can replace it with Arborio or Balilla rice. If you want to add vegetables, you can opt for peppers, which should be added with the rice, or peas, to be added halfway through cooking.

After serving, add some lemon wedges to allow your guests to season the dish as they prefer… it will be perfect!