Valencia · Spain
Paella de Marisco
The seafood cousin of the Valencian original, developed along the Mediterranean coast where the day's catch replaced the inland rabbit and chicken. It layers prawns, mussels, clams, squid and often crayfish over saffron rice cooked in a shellfish stock.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Where it comes from
The seafood cousin of the Valencian original, developed along the Mediterranean coast where the day's catch replaced the inland rabbit and chicken. It layers prawns, mussels, clams, squid and often crayfish over saffron rice cooked in a shellfish stock. Though frowned on by Valencian purists as a departure from the 'true' paella, it became the image of Spanish paella worldwide.
Where to eat Paella de Marisco
0 restaurants worldwide serve it.
The variants
Paella de langostinos
Built around large tiger prawns as the star shellfish.
With clams and mussels
Coastal version leaning on bivalves steamed open on top of the rice.
Paella del senyoret
'Gentleman's paella' with all seafood peeled and shelled so it can be eaten with a fork alone.
Cook it yourself
- Paella de Marisco
Paella de marisco is the coastal seafood version of Valencia's famous rice, built on a rich shellfish stock and stained gold with saffron. Success rests on the socarrat, the prized toasted crust that forms on the bottom of the pan when the rice is left undisturbed.