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Seafood paella

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Adjust Servings:
6 tbsp olive oil
6 tiger prawns
6 cigalas , or langoustines/Dublin bay prawns
500 g/1 lb 2 oz squid, cleaned and cut into small squares
½ medium onion, diced
4 garlic cloves, crushed
2 ripe tomatoes, peeled and diced
400 g/14 oz Spanish paella rice
1 tsp sweet paprika
large pinch of saffron strands
salt and freshly ground black pepper
1 litre/1¾ pints fish stock or shellfish stock
450 g/1 lb fresh mussels, cleaned and steamed open
450 g/1 lb fresh clams, cleaned and steamed open

Seafood paella

paella marinera





    Although the paella originated as a peasant dish inland, flavoured with whatever the household could muster for most of us its mere mention conjures up a mouth-watering vision of exotic shellfish atop saffron rice.

    Purists would name any rice dish, bar the true Valenciana, an arroz , while most Spaniards happily use the term paella for any of the traditional rice dishes cooked in the flat, two handled pan of the same name.

    Do include any of the steaming juices from the molluscs in your fish stock, the rice will only ever be as good as the stock it is cooked in.

    For a seafood fideuà , a kind of pasta paella , substitute the rice with 500 g/1 lb 2 oz fideos , a short pasta about the thickness of Italian vermicelli or thin spaghetti, broken into small pieces. You will require a little more stock about 1.5 litres/2½ pints in total. The pasta will only take half the time to cook, so add your shellfish to the pan after about 5 minutes. Once the pasta is cooked and has absorbed all the stock leave the pan to rest for 5–10 minutes before serving.

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    Heat the olive oil in a paella pan, or the widest pan you own, add the prawns and langoustines and fry briefly until they colour. Set aside.


    Add the squid to the pan and fry briefly, until it turns opaque, then add the onion and continue cooking until it softens. Next stir in the garlic and once you can smell the garlic, add the tomatoes. When the moisture has evaporated add the rice together with the paprika.


    Grind the saffron, salt and pepper together in a mortar with a pestle and add to the rice. Pour in the stock, give everything a last stir and bring to the boil. Cook over a high heat for 10 minutes. Reduce the heat and simmer for a further 5 minutes before adding the prawns, langoustines, mussels and clams. Simmer for a further 5 minutes, then cover lightly with foil or a cloth.


    Leave the rice to stand for at least 10 minutes before serving. The grains of rice on the surface may seem a little firm but they will plump up while the rice is resting.


    The original paella
    Salted almonds
    The original paella
    Salted almonds

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