Paella de mariscos
Cuisine
spanish
spanishSaffron-simmered Valencia rice topped with mussels, prawns, crayfish and fish, a hearty dish typical of the Spanish coast.
Cooking:Pan
Main ingredients
Recipe
55 min Medium
5.0 (1 review)Servings
4 personnes
Ingredients
- 360 g Valencia round rice
- 1.1 l Fish stock
- 1 kg Mussels
- 4 Crayfish
- 4 Prawns
- 1 Cuttlefish
- 300 g Hake
- 1 clove(s) Garlic
- 1 Tomato(es)
- 1 tsp Choricero pepper paste
- 0.5 tsp Smoked paprika
- 10 thread(s) Saffron
- 2 sprig(s) Fresh rosemary
- 1 pinch Salt
Instructions
Preparing the ingredients
- 1Finely chop the garlic.
- 2Grate the tomato.
- 3Cut the cuttlefish and fish into pieces.
Cooking the topping
- 4Heat a large pan with a drizzle of olive oil.
- 5Quickly sear the crayfish and prawns, 30 seconds on each side, then set aside.
- 6Cook the cuttlefish and fish pieces until they release and evaporate all their water, then set aside.
- 7Sauté the chopped garlic and let it turn golden for a moment.
- 8Add the cuttlefish and fish back in.
- 9Add the grated tomato and simmer for 2 minutes.
Adding the rice
- 10Stir in the rice, season lightly and sauté for 2 minutes to coat the grains.
- 11Add the pepper paste and smoked paprika, mix well.
- 12Pour in the fish stock, stir once more and level the rice.
- 13Taste and adjust the seasoning.
Cooking the rice
- 14Cook over high heat for 5 minutes, until the rice starts absorbing the broth.
- 15Stir in the mussels and crayfish, spreading them evenly.
- 16Continue cooking over medium heat for 6 minutes without stirring, to allow the socarrat to form.
- 17Reduce the heat to low and cook for 4 more minutes.
- 18Add the rosemary in the final minutes of cooking.
- 19Cover with foil and let rest for 10 minutes.
- 20Bring the paella to the table and serve straight from the pan.
Ratings and reviews 5.0 · 1 review
CarmenJuly 20, 2026
Authentique, le socarrat était parfait !
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About this dish
Paella is an iconic dish from the Valencia region, where local round rice slowly soaks up a saffron-scented broth. The seafood version showcases the bounty of the Mediterranean, right up to the prized socarrat, the golden crust that forms at the bottom of the pan.
