Name: Paella de mariscos
Total time: 55 min
Yield: 4 personnes
Cuisine: Espagnole
Ingredients: 360 g Valencia round rice; 1.1 l fish stock; 1 kg mussels; 200 g crayfish; 200 g shrimp; 600 g cuttlefish; 300 g hake; 1 clove(s) garlic; 1 tomato(es); 1 tsp choricero pepper paste; 0.5 tsp smoked paprika; 10 saffron thread(s); 2 stalk(s) of fresh rosemary; 1 pinch salt

Recipe

55 min Medium ≈ 9,34 € / serving

Estimated total cost for 4 personnes: 37,37 € — average indicative prices

5.0 (1 review)

Servings

4 personnes

Ingredients

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.

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.