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Paella de Marisco | Seafood Paella

Are you afraid of making a paella? You don’t need to be- we’ll show you how!

Yes, we know it can be a bit scary to prepare a paella. It looks very complicated, and some of the ingredients are expensive. However, it’s a lot easier than it looks. Today, we’ll show you how easy it is to prepare a delicious seafood paella just by following a few steps. If you’re still not convinced or you find it hard to find some of the ingredients listed below, have a look at our Paella Mixta recipe, which uses less seafood and may be a good starting point if you’re a beginner.

Paella de Marisco Recipe
Paella de Marisco is one of the most popular paellas

There are so many kinds of Paella and so ways of cooking it that it’s (almost) impossible to have a 100% original recipe. The one that we describe below may not follow all the rules of the “real Paella”, but it’s a lot closer than, for instance, many of the paellas you can find in “Spanish”  restaurants outside Spain (and sometimes even in Spain for that matter!).

Since this seafood paella recipe is packed with shellfish, it is not only delicious, but good for you as well. Shellfish are a low fat way to get your protein. They’re low in fat, they’re also low in calories, perfect if you’re trying to lose weight. Shellfish are also rich in nutrients such as vitamin B12, iron, magnesium and zinc. Zinc promotes a healthy immune system, while magnesium is needed for healthy bones.

This dish is typically cooked in a paella, a kind of pan that is specially made to prepare rice dishes. However, you can use a normal pan and still achieve good results. 

Paella de Marisco Recipe

Paella de Marisco Recipe

There are so many kinds of Paella and so ways of cooking it that it's (almost) impossible to have a 100% original recipe. The one that we describe below may not follow all the rules of the “real Paella”, but it’s a lot closer than, for instance, many of the paellas you can find in “Spanish”  restaurants outside Spain (and sometimes even in Spain for that matter!).
0 from 0 votes
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Mediterranean, spanish, valencian
Servings 4 people
Calories 493 kcal

Ingredients
 
 

  • 1 squid
  • 250 grams shrimps
  • 4 prawns
  • 8 mussels
  • 1 green pepper
  • 1 red pepper
  • 2 tomatoes
  • 2 spring onions
  • 1 clove garlic
  • 350 grams bomba rice
  • 1.5 liters water
  • 2 tbsp olive oil
  • A few strands of saffron
  • salt

Instructions
 

  • Boil some water in a pot. Clean the mussels carefully with some cold water and the help of a brush if they are too dirty and hairy, and throw them into the boiling water. Then, take them out as soon as they are opened. Shell them (you can keep some of them with the shell if you like) and set them aside.
  • Chop the spring onion, garlic and peppers into thin pieces. Clean and cut the squid into rings. Remove the heads of the prawns.
  • Heat two tablespoons of olive oil in a big pan and fry the heads and peels of the shrimps and the heads of the prawns until they start to brown. You can push them gently with a wooden spoon or something similar to release more of their juices. Remove them from the pan, making sure that you leave (almost) no traces of them.  
  • Toss the chopped vegetables into the same pan and stir-fry them over medium heat until they are soft, stirring occasionally. Cut the tomatoes into medium-sized pieces of about 5 by 5 cm and add them to the pan. Mix everything together and keep cooking for about 10 minutes over medium heat. The tomatoes should release a lot of their juices, you can press them a bit with a wooden spoon to release as much juice as possible. 
  • Add the squid or cuttlefish. Mix everything together well and cook for another two minutes.
  • Add the rice and some strands of saffron, mixing everything together well.
  • Pour the fumet or fish stock on top of everything.
  • Cook over high heat for 6 minutes. Then lower your heat down to the lowest setting for another 12 minutes, making sure that the stock keeps boiling. Keep in mind that around the 12-minute mark (4 minutes after you turned your heat down) you should add the beheaded prawns, as they will need around 8 minutes to cook. Add the mussels as well. 
  • Turn your heat back on high for the last 2 minutes. Try some of the rice, adding some salt if necessary. Turn your heat off and let rest for 2 minutes before serving. 

Nutrition

Calories: 493kcalCarbohydrates: 77gProtein: 23gFat: 9gSaturated Fat: 1gCholesterol: 178mgSodium: 609mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 1640IUVitamin C: 76mgCalcium: 153mgIron: 3mg
Keyword Comunidad Valenciana, Paella, paella de marisco, paella de marisco recipe, paella recipe
Tried this recipe?Mention @tipsandtapas or tag #tipsandtapas!

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