Seafood Paella (Paella de Marisco)
7 servings
60 minutes
Seafood paella is a jewel of Spanish cuisine, originating from Valencia. This dish embodies the spirit of the Mediterranean, combining the aroma of saffron, the tenderness of seafood, and the rich flavor of rice. It is prepared using fresh shrimp, squid, shellfish, and spices, creating a unique balance between juiciness and rich taste. Traditional methods are important in preparation: bomba rice absorbs the rich flavors of the broth while seafood remains juicy and tender. Paella is served directly in the pan, garnished with lemon that adds a light citrus freshness. It is not just food but a true gastronomic adventure that brings people together around one table.
1
Remove excess fat from the pork loin and cut it into small pieces.
- Pork loin: 600 g
2
Clean the squid from membranes and entrails, and cut into rings.
- Squid: 2 pieces
3
Prepare the pepper by cutting it into strips. Chop the onion and tomatoes and set aside.
- Red chili pepper: 1 piece
- Onion: 1 head
- Tomatoes: 2 pieces
4
Heat the fish broth.
- Fish stock: 5 glass
5
Heat the paella pan over an open flame, add olive oil to cover the bottom. When the oil is hot enough, add onion and tomatoes and sauté.
- Olive oil: to taste
- Onion: 1 head
- Tomatoes: 2 pieces
6
Once the onion becomes transparent, add the pork, adding a bit more oil if necessary to prevent drying out. Brown the pork.
- Pork loin: 600 g
- Olive oil: to taste
7
Then add the squid to the pan and cook, stirring constantly, for about 10 minutes.
- Squid: 2 pieces
8
Add rice by pouring it into the bottom of the pan in a cross or concentric circles, mix it with olive oil.
- Bomba rice: 600 g
- Olive oil: to taste
9
Grind the saffron in a mortar and add it to warm fish broth. Carefully pour the broth into the paella to cover all ingredients. Add salt. Ensure that the meat and vegetables are evenly distributed at the bottom of the pan.
- Saffron: pinch
- Fish stock: 5 glass
- Salt: to taste
10
Place the mollusks, shrimp, and pepper strips on the surface of the rice. Allow the paella to simmer on low heat without stirring, adding broth as needed. When the rice is almost done, sprinkle peas on top and finish cooking the paella.
- Clams: 450 g
- King prawns: 7 pieces
- Red chili pepper: 1 piece
- Fish stock: 5 glass
- Frozen green peas: 250 g
11
Remove the paella from the heat, cover with foil, and let it 'rest' for 5-10 minutes. Garnish with large lemon wedges and serve in the pan.
- Lemon: 2 pieces
