The Spanish Fiesta Authentic Paella de Marisco

The Spanish Fiesta Authentic Paella De Marisco

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Preparation time:30 Mins

Cooking time:40 Mins

Servings:6 servings

Ingredients:

• 4 cups High-quality fish stock or clam broth
• A generous pinch (approx. 0.5g) Saffron threads
• 1 tablespoon Extra Virgin Olive Oil
• 2 tablespoons Extra Virgin Olive Oil (additional)
• 1 large Yellow onion, finely diced
• 1 Red bell pepper, finely diced
• 4 cloves Garlic, minced
• 1 teaspoon Smoked Paprika
• ½ cup Canned diced tomatoes, drained
• 1 ½ cups Bomba or Calasparra rice
• ½ teaspoon Kosher salt
• ¼ teaspoon Freshly ground black pepper
• 1 lb Large raw prawns, shell-on preferred, deveined
• 1 lb Fresh mussels, scrubbed and de-bearded
• 8 oz Squid (calamari), sliced into rings or cleaned tubes
• ½ cup Clams (optional, scrubbed)
• 1 Lemon, cut into wedges (for serving)
• A handful Fresh flat-leaf parsley, chopped (for garnish)

Instructions:

• Gently crush the saffron threads. Heat the fish stock in a separate pan until simmering. Pour a ladle of hot stock over the crushed saffron and let it steep for 10 minutes to deepen the color and flavor. Keep the remaining stock warm over low heat.
• Season the cleaned prawns and squid with a pinch of salt and pepper. Set aside the mussels and clams.
• Add 1 tablespoon of olive oil to the paella pan over medium-high heat. Sear half of the prawns and the squid for 1–2 minutes until lightly pink. Remove them immediately and set aside. Do not fully cook them.
• Reduce heat to medium. Add 2 tablespoons of oil. Sauté the diced onion and red pepper for 8–10 minutes until soft and slightly caramelized.
• Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
• Stir in the drained diced tomatoes and cook for 5 minutes, reducing the moisture until the mixture is thick and jammy.
• Add the Bomba rice to the sofrito base. Stir well to coat every grain with the flavor base (about 2 minutes). This helps the rice hold its shape.
• Pour in all the warm, saffron-infused stock. Distribute the rice evenly across the pan with a wooden spoon—this is the last time you stir the rice. Bring the paella to a rolling boil over high heat for 5 minutes. Taste the liquid and adjust the salt now.
• Reduce the heat to medium-low for a gentle simmer. Cook for 10 minutes without touching the rice.
• Gently nestle the mussels, clams, and the remaining raw prawns into the rice. Ensure the shellfish is facing slightly up.
• Continue cooking for another 10–15 minutes, until the liquid is almost completely absorbed and the mussels and clams have opened. Discard any shellfish that have not opened.
• Once the liquid is absorbed, crank the heat up to medium-high for the final 1–2 minutes. Listen for a light crackling sound, which indicates the socarrat (crispy crust) is forming. Do not walk away.
• Remove the paella from the heat, cover the pan tightly with foil or a clean tea towel, and let it rest for 10 minutes.
• Garnish with the reserved seared prawns, squid, chopped parsley, and lemon wedges. Serve immediately directly from the pan.

Nutrition Facts

Calories:585 kcal

Protein:35 g

Fat:18 g

Carbs:65 g

Fiber:4 g

Sodium:800 mg

Recipe Info

Category:Main Course

Cuisine:Spanish

The Spanish Holiday on a Plate

Oh my gosh, are you ready for a Spanish holiday on a plate? Seriously, trying to master the authentic Spanish seafood paella recipe —particularly Paella de Marisco —used to totally intimidate me.

It looks incredibly fancy, right? But trust me, once you nail a couple of key techniques, you’ll realize it’s actually totally achievable and ridiculously fun to make.

The core flavour profile is heavenly: that gorgeous, golden hue and deep savory taste from the real saffron seafood rice recipe .

Why This Paella is Different

This dish isn't like your average sticky risotto; it comes straight from the Mediterranean coast. It’s a celebration bursting with the sea’s best bits, mainly delicious seafood paella with prawns and squid .

A lot of people get confused and ask about Paella Mixta vs Paella de Marisco . This recipe focuses purely on seafood—no chicken, pork, or chorizo getting in the way.

It’s a clean, ocean-forward flavour experience, and frankly, my favourite kind.

The prep work takes about 30 minutes (cleaning the shellfish is the longest bit), and then the actual cooking time is about 40 minutes.

You’ll get six generous servings out of this, perfect for a relaxed gathering.

The Secret to the Perfect Crust

My biggest mistake when I first attempted this was stirring the rice and making it mushy. You have to learn the golden rule: how to make paella without stirring .

Seriously, once the liquid is in, step away from the spoon!

The ultimate prize is that crispy, crunchy layer of rice stuck to the bottom of your pan—what the Spanish call the Paella Socarrat technique .

That caramelised crust is the culinary holy grail. We achieve it by using a wide, thin large shallow paella pan size and carefully controlling the heat at the very end.

This recipe is loaded with lean protein, making it incredibly satisfying. But the real magic lies in the base. You must build a rich Spanish sofrito base recipe with slow-cooked peppers and tomatoes.

Plus, the soul of the dish is the liquid, so always use the best fish stock for seafood paella you can find.

If you’re panicking about sourcing the exact rice, don't worry—I've included a note on Bomba rice substitute for paella later on.

Honestly, this recipe guarantees a mood boost; it feels like sunshine, even if it’s chucking it down outside!

Getting Started: Stock, Saffron, and the Golden Rules

Right, let's talk shopping. When I first looked up an authentic Spanish seafood paella recipe , my wallet nearly cried.

Saffron? Fancy rice? Don't panic! This isn't about being posh; it's about making specific choices that pay off big time in flavor.

The Ingredients: Choosing the Non-Negotiables

For the rice, it truly has to be Bomba. Seriously, this rice is the non-negotiable core of the dish. It absorbs a huge amount of stock without turning into mush.

That structure is what gives Paella its distinct feel. You'll need 1 ½ cups (300g) . If you can’t find it, using Arborio rice is the best Bomba rice substitute for paella you can get, but you might need a little less stock.

And here’s a tip from my Spanish friend: don't rinse it!

Now for the star of this Paella de Marisco : the seafood. We’re focusing on 1 lb (450g) of big raw prawns and 8 oz (225g) of squid rings.

This recipe is strictly seafood, which helps differentiate it from the heavier Paella Mixta vs Paella de Marisco debate. Stick to the pure sea flavors here.

The Golden Ticket: Stock and Sofrito Base

The real magic happens with the liquid. You need 4 cups (1 Litre) of the best fish stock for seafood paella you can find.

If you use water, the dish flops. Sorry, but it’s true. A good quality stock is the non-human scaffolding that supports all the flavor.

And then there is the gold: saffron. Yes, it’s expensive. But you only need a tiny pinch ( 0.5g ) for that gorgeous, unmistakable colour and aroma in your saffron seafood rice recipe .

The final secret weapon is building the Spanish sofrito base recipe —onions, peppers, garlic, and sweet smoked paprika. Cook that until it’s thick and jammy.

It’s worth the ten minutes of stirring.

Tools for the Paella Socarrat Technique

You might be asking: Do I need a special pan? Honestly, for the best result, yes. A large shallow paella pan size (16-18 inches or 40-45 cm) is ideal.

Why? Surface area! The shallow sides help the liquid evaporate quickly and evenly. This is absolutely key to mastering the Paella Socarrat technique —that crispy, caramelised crust at the bottom.

If you use a deep pot, you get soggy rice, not the wonderful texture we’re aiming for. Use the widest, shallowest frying pan you own if you don't have the real thing.

It ensures you maximize that critical evaporation, which is also essential for knowing how to make paella without stirring . Remember, once the rice is in and the stock is added, step away from the spoon!

Prepping for the Fiesta: Getting Your Paella Ducks in a Row

Honestly, the hardest part of making a gorgeous, proper Paella de Marisco is the initial prep. It’s a game of patience, not speed! We are setting the stage for an authentic Spanish seafood paella recipe , so let's get organized first.

The Essential Warm-Up

Forget cold stock! We need heat. Get your best fish stock for seafood paella simmering gently in a saucepan. Crush your saffron threads—I just rub them between my fingers, it works a treat—and let them steep in a cup of the hot stock.

That gives you that rich, golden hue for your saffron seafood rice recipe . This step is non-negotiable, mates.

Next, the sofrito base. This is the soul of the dish. Dice your onions and peppers uniformly. This helps them cook down at the same rate.

Safety reminder: take your time cleaning the mussels and squid, especially if you’re using seafood paella with prawns and squid .

No one wants grit in their rice!

Building the Flavour Foundation

This is where we go from just cooked rice to something seriously spectacular. We are building the Spanish sofrito base recipe .

1. Sauté Slowly: Get your oil shimmering in your large, large shallow paella pan size . Cook the diced onions and peppers over medium heat for about 8- 10 minutes . Seriously, don't rush it. They need to be soft and sweet.
2. Add the Spice: Stir in the garlic and smoked paprika. Cook for just 1 minute until you can smell them. Watch this carefully; burnt paprika is bitter paprika, and we hate that.
3. Tomato Power: Stir in the tomato paste or diced tomato. Cook for another 5 minutes , letting the moisture evaporate until it’s thick and jammy. That jammy texture means intense flavour.
4. Toast the Rice: Add your Bomba rice. If you need a Bomba rice substitute for paella , Arborio works, but make sure you toast it well for 2 minutes , coating every grain in that glorious sofrito .
5. Add Liquid (The Point of No Return): Pour in all the warm, saffron stock. Distribute the rice evenly with your spoon—and this is critical —put the spoon down. You are done stirring. This is how to make paella without stirring and ensures a perfect, non-mushy texture.

Mastering the Socarrat

The rest is all about listening and waiting.

Once the paella has simmered for about 15 minutes , gently nestle in your remaining seafood. Don't plunge them deep; they cook mostly from the steam and heat.

Keep the heat medium-low and cook until the liquid is almost gone.

Pro Tips: The Golden Crust

1. The Listener's Lunch: To get the legendary socarrat (that crispy, caramelised crust), listen closely. When the liquid is gone (usually around 25- 30 minutes total cook time), crank the heat up to medium-high for the last 1 to 2 minutes . You should hear a light, gentle frying sound. That sound is the Paella Socarrat technique working its magic. Don't poke at it!
2. To Rest, Perchance to Steam: The second the socarrat is established, pull the pan off the heat. Cover it tightly with foil or a tea towel and let it rest for 10 minutes . This steam distributes the heat perfectly and finishes the cooking. Honestly, skipping this rest makes a huge difference.

Remember, if you ever fancy swapping the mussels for chicken, you are crossing into the Paella Mixta vs Paella de Marisco territory, but for today, we celebrate the sea! Enjoy this.

It’s worth every second of preparation.

The Crucial Cheat Sheet: Notes on Nailing Your Paella

Oh my gosh! You’ve done the hard work. You’ve created a stunning Paella de Marisco —a true authentic Spanish seafood paella recipe that smells like a dream.

But before you dive in, let’s quickly cover those last-minute logistics. This gorgeous saffron seafood rice recipe isn't just about the cooking; it’s about the whole experience!

Plating Perfection and Pairing

First things first: presentation matters. The rules of engagement dictate that you must serve this straight from the large shallow paella pan size . Seriously, it’s mandatory!

This shows off your masterpiece. The real prize? That crunchy layer at the bottom, the Paella Socarrat technique success. If you see happy little bits stuck to the pan, you know you won!

For sides, honestly, keep it simple. A vibrant green salad dressed lightly with sherry vinegar cuts through the richness beautifully.

And if you’re looking for a proper Spanish pairing, grab a bottle of chilled Albariño. Chef’s kiss . It just works.

Leftovers and Reheat Secrets

Leftovers happen, but Paella de Marisco rice can get dry fast. Store any extra in an airtight container for up to 3 days . Freezing? I wouldn't bother; the texture gets mushy.

When you reheat, please skip the microwave. My personal hack: put the rice in a small skillet with maybe two tablespoons of your leftover best fish stock for seafood paella .

Cover it tightly and steam it gently over low heat for a few minutes. This revives the rice grains wonderfully.

And remember the golden rule: this is part of how to make paella without stirring —don't start now!

Swaps, Adaptations, and Mix-Ups

Need to make adjustments? No stress. If you can’t source that authentic Bomba rice, don't fret. I’ve used Arborio as a great Bomba rice substitute for paella in a pinch.

Just watch the stock levels!

If you’re catering to someone who needs meat, you can easily shift gears. While ours is pure seafood, mixing it up gives you Paella Mixta vs Paella de Marisco .

Just toss in some cubed chicken or spicy chorizo when you build that robust Spanish sofrito base recipe .

For dietary needs, swapping the seafood paella with prawns and squid for colourful vegetables like artichoke hearts and seasonal beans makes a fantastic vegetarian option.

The Good Bits: Nutrition Basics

We aren't counting calories here—we're making joy! But seriously, this dish is naturally packed with lean protein from the seafood. The Spanish sofrito base recipe gives you healthy antioxidants too.

Did you know that regions known for this Mediterranean style of eating are often designated "Blue Zones," where people live the longest? Honestly, eating delicious food like this, shared with friends, is good for the soul.

That’s the real benefit.

Enjoy every single, crunchy, saffron-infused bite. You’ve earned this fiesta!