🛒 Ingredients
- 400g bomba rice or D.O. Valencia
- 500g shrimp or prawns
- 500g mussels
- 2 crayfish
- 200g squid in rings
- Fish and seafood broth
- Homemade fried tomato
- Smoked paprika, saffron, salt, olive oil
👨🍳 Step-by-step instructions
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Heat oil in a large paella pan. Sear the seafood and set aside.
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Sauté the squid. Add smoked paprika and tomato. Sauté for 5 minutes.
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Add hot broth (twice the volume of the rice) and saffron.
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When it boils, add the rice, distributing it evenly.
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15-17 minutes of cooking without stirring. High heat at first, moderate at the end.
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In the last 2 minutes, turn up the heat for the socarrat. Let it rest for 5 minutes.
💡 Chef's tip
Never stir the paella once the broth is added. The socarrat forms at the bottom and is the best part. Listen for a gentle crackle in the last 2 minutes.
📝 Our take
The seafood paella is technically harder than the Valencian classic because you're balancing three cooking times: the rice, the shellfish, and the prawns, which overcook in seconds. The socarrat (the caramelised rice crust at the bottom) is the goal that separates a good cook from a great one — it needs heat control and confidence.
🍷 Wine & food pairing
Dry Valencian white or an Albariño from Galicia. The brininess of the seafood needs a wine with acidity and body. Estrella Damm beer is also a classic pairing.
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