Enjoy this tourist favourite at home with our Valencia Seafood Paella Recipe.
Paella is one of the most famous Spanish dishes. So much so, that it is often mistaken as the country’s national dish (that honour goes to cocido Madrileño). This seafood paella recipe is a great dish to share with family and friends.
About paella
Paella is a regional speciality whose origins date to the 15th century when rice was a staple ingredient in the community of Valencia.
The Valencian people are proud of paella and it has become one of the defining dishes of the region. The Catalan word paella actually describes the shallow, double-handled pan that is used to cook the dish and is originally derived from the Latin word patella which means pan. Paella pans are Spanish kitchen essentials.
In many parts of Spain, the dish is simply referred to as arroz (rice). However, in tourist areas, the dish nearly always appears on the menu as paella.
There are many versions of the dish but the three most recognizable are paella valenciana (meat and vegetable), paella marisco (fish and shellfish) and paella mixta (a combination of meat, seafood and vegetables).
Each version has different variations and Valencians will happily debate until the end of time about the correct ingredients and cooking method to be used to make the perfect plate.
This seafood paella recipe is easy to make and packs a real punch of flavour.
Seafood Paella
Ingredients
- Pinch of Saffron
- 1 teaspoon oregano
- 1.5 litres fish stock
- 2 teaspoons sweet paprika
- 1 bay leaf
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 3 cloves of garlic
- 350 grams of paella rice
- 1 large tomato
- 0.5 kilos mussels
- 0.5 kilos clams
- 8 large prawns
- Parsley
- Chives
Instructions
- Prepare the stock and add the bay leaf. Leave to one side.
- Break off the heads off the prawns by twisting.
- Carefully pull the prawn shells away from the belly.
- Once removed you will notice a thin black vein along the prawn, this
often contains grit and sand. Run a knife along this line and then
remove with the tip of the knife. - Wash the clams and mussels, removing any grit and pulling off the beards.
- Warm two tablespoons of olive oil in a paella pan and add the chopped onion, pepper and garlic. Soften for about 7-8 minutes.
- Grate the tomato into a bowl so the flesh passes through the grater but
the skin does not. - Add the saffron, paprika, oregano, salt and pepper to the tomato
and mix well. - Add to pan with the onion, peppers and garlic. Stir.
- Add the stock, clams, mussels and prawns to the pan. Stir until coated. Bring to the boil.
- Add the rice, stir once and leave. Cook on high heat for 10 minutes then
reduce to a low heat for 5 minutes or until most of the liquid has been
absorbed. - Remove from the heat and leave to stand for 5 minutes.
Notes
Garnish with parsley and chives and serve with fresh crusty bread and lemon wedges.
You may find a caramelised layer is created between the paella pan and the rice. This is known as the "socarrat." The Spanish will tell you a good socarrat is the difference between a good paella dish and a great paella dish. But it is hard to get just right. If you extend the cooking time by a minute or two until you get a caramel smell, you should find a socarrat has formed The trick is to catch it before it burns.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 780Total Fat 27gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 222mgSodium 2949mgCarbohydrates 48gFiber 3gSugar 5gProtein 84g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
(Photo: Ibericocina)
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