Paella de Marisco (Spanish Seafood Paella Recipe)

Seafood paella with saffron rice, prawns, mussels, and clams.

Ingredients (Serves 4)

• 300 g Bomba or short-grain rice

• 600 ml fish or seafood stock

• 200 g shrimp, peeled and deveined

• 200 g mussels, cleaned

• 150 g clams, cleaned

• 150 g squid, sliced into rings

• 1 small onion, chopped

• 1 red bell pepper, diced

• 2 garlic cloves, minced

• 2 tomatoes, grated or finely chopped

• 1 tsp smoked paprika

• Pinch of saffron threads

• 4 tbsp extra virgin olive oil

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

Preparation

1. Prepare the sofrito:

   • Heat olive oil in a wide paella pan or large skillet over medium heat.

   • Sauté onion, garlic, and red bell pepper until soft.

   • Add grated tomatoes and cook until thickened.

2. Add rice and seasonings:

   • Stir in rice, smoked paprika, saffron, and a pinch of salt, coating grains with the sofrito.

3. Add stock and cook:

   • Pour in seafood stock and bring to a simmer.

   • Cook uncovered for 10–12 minutes, stirring occasionally.

4. Add seafood:

   • Arrange shrimp, mussels, clams, and squid on top of the rice.

   • Continue cooking for 8–10 minutes until rice is tender and seafood is cooked.

5. Rest and finish:

   • Remove from heat and cover with a clean kitchen towel.

   • Let rest for 5 minutes to allow flavors to meld.

6. Serve:

   • Garnish with fresh parsley and serve with lemon wedges.

Serving Suggestions

• Serve as a main course for lunch or dinner.

• Pair with Spanish white wine (Albariño or Verdejo) or a light red wine.

Cooking Tips

• Do not stir the rice after adding seafood to create the authentic socarrat (crispy bottom layer).

• Use fresh, high-quality seafood for the best flavor.

• Adjust liquid as needed depending on rice type and pan size.