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.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Ingredients
- ·400 g bomba or short-grain paella rice
- ·8 large prawns, shell on
- ·300 g mussels, cleaned
- ·300 g clams, purged in salted water
- ·250 g squid, cleaned and cut in rings
- ·1.2 l fish or shellfish stock, hot
- ·1 ripe tomato, grated
- ·1 onion, finely chopped
- ·4 garlic cloves, minced
- ·1 tsp sweet pimentón
- ·a good pinch of saffron threads
- ·100 ml olive oil
- ·salt, and lemon wedges to serve
Method
- 1
Heat the olive oil in a paella pan and sear the whole prawns for about a minute a side until pink, then set them aside; they will return at the end.
- 2
In the same oil fry the squid rings for 2 minutes, then add the onion and garlic and cook gently until soft.
- 3
Stir in the grated tomato and pimentón and cook this sofrito down for 5 to 8 minutes until darkened and jammy.
- 4
Toast the rice in the sofrito for a minute so every grain is coated, then pour in the hot stock and add the saffron, crushed between your fingers. Season with salt and stir once to distribute the rice evenly.
- 5
Cook over medium-high heat for about 10 minutes without stirring again, then tuck in the mussels and clams hinge-down and lower the heat to medium.
- 6
Continue cooking for another 8 minutes until the shellfish open and the liquid is almost gone; discard any that stay shut.
- 7
Arrange the reserved prawns on top, raise the heat for the final 1 to 2 minutes to form the socarrat crust beneath, listening for a gentle crackle.
- 8
Remove from the heat, cover with a cloth and rest 5 minutes, then serve from the pan with lemon wedges.