Paella de Marisco (Spanish Seafood Paella with Prawns, Mussels and Squid)
Why this recipe works
- Layered seafood flavour: Searing the seafood first, then building the tomato, garlic, paprika and saffron broth in the same pan, gives the rice a deep savoury base.
- Classic rice method: Bomba rice is spread into an even layer and left unstirred, helping the grains absorb the broth while keeping their structure.
- Light socarrat: A short burst of higher heat at the end encourages a toasted base without turning the seafood tough or dry.
- Bright finish: Lemon wedges cut through the richness of the olive oil and seafood, lifting the final dish without masking the saffron.
Get the most out of this recipe
Ingredient notes
- Use short-grain paella rice: Bomba rice is ideal because it absorbs plenty of broth while holding its shape. Paella rice is a practical alternative if bomba is unavailable.
- Check the mussels carefully: Use fresh, undamaged mussels and discard any with cracked shells or any that do not close when tapped before cooking.
- Protect the paprika: Sweet paprika can turn bitter if it burns, so stir it briefly before adding liquid to the pan.
Texture tips
- Encourage the socarrat gently: The base should smell toasted and nutty, not scorched. If it smells acrid, lower the heat immediately.
- Return seafood near the end: Prawns and squid cook quickly, so adding them back late keeps them tender while the rice finishes.
- Avoid stirring after the rice goes in: Leaving the rice undisturbed helps the grains stay separate and allows the base to develop properly.
Timing notes
- Rest before serving: A short covered rest lets the rice settle and finish absorbing moisture before the paella is brought to the table.
- Best served immediately: Seafood paella is at its best soon after cooking, while the rice is tender and the shellfish remains juicy.
- Prep before you start: Have the seafood cleaned and the tomato and garlic ready, as the early cooking stages move quickly.
Authenticity notes
- Wide-pan cooking: Paella relies on a broad, shallow cooking surface so the rice cooks in a thin, even layer rather than like a stirred risotto.
- Serve from the pan: Bringing the paella pan to the table keeps the presentation simple and makes the socarrat part of the shared experience.
- Paprika choice: Sweet paprika keeps the flavour classic and rounded; smoked paprika gives a deeper, more pronounced smoky note.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a paella pan over medium-high heat. Add the prawns and sear for 1 to 2 minutes per side until just turning pink, then lift out to a plate. Add the mussels and cook, covered, for 3 to 4 minutes until they open; lift out and discard any that stay closed.
- Add the squid to the pan and cook for 1 to 2 minutes, just until it turns opaque, then lift out with the prawns. Reduce the heat to medium and add a little more olive oil if the pan looks dry. Finely chop the garlic and grate the tomato, then cook both in the pan for 6 to 8 minutes until thick and jammy.
- Stir in the sweet paprika for 20 seconds, then immediately add 1.2 l water and scrape up any browned bits. Crush the saffron between your fingers and add it to the pan with the fine sea salt. Bring to a lively simmer and cook for 10 minutes to build a fragrant broth.
- Stir in the bomba rice and spread it into an even layer; from this point, do not stir again. Simmer for 10 minutes, then reduce to a gentle simmer and cook for a further 8 to 12 minutes until the rice is tender with a slight bite and the liquid is mostly absorbed. If the pan dries too quickly before the rice is ready, add a splash of water around the edges.
- Nestle the prawns, mussels and squid into the rice and cook for 3 to 5 minutes until everything is hot and the mussels are still open. Increase the heat to medium-high for 1 to 3 minutes to encourage a light crust on the base; you should smell a toasty, nutty aroma, not burning. Remove from the heat, cover, and rest for 5 minutes.
- Cut the lemon into wedges. Taste the rice and adjust with a little more fine sea salt if needed. Serve the paella straight from the pan with lemon wedges for squeezing over.
Recipe notes
Tips
- Clean the mussels just before cooking and discard any with cracked shells or any that do not close when tapped.
- For the best socarrat, keep the rice in an even layer and resist stirring once the rice goes in.
- Seafood cooks quickly, so add the prawns and squid back at the end to keep them tender.
Substitutions
- Replace Sweet paprika with Smoked paprika for a deeper, smokier flavour.
- Replace Bomba rice with Paella rice if that is what you have; keep the liquid level similar and cook until the grains are tender.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat in a wide frying pan with a splash of water over medium heat until piping hot, and avoid overcooking the seafood.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (35min active)
- Difficulty: Advanced
- Cuisine: Spanish
-
Allergens:
Crustaceans Molluscs
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