You have always seen this rice plate on TV and in images. You have even heard of it many times every time a good friend tells how tasty the Spanish Paella was that time they travelled to Spain.
There are many types of Paella, and they depend on the ingredients, of course. Since rice is the base, many others give the paella different names.
The seafood paella is one of the most popular and traditional dishes within traditional Spanish gastronomy.
Learn how to cook the best seafood paella here.
Best Seafood PaellaPrint Recipe
- 500 grams of round rice
- 300 grams of monkfish
- 250 grams of mussels
- 150 grams of squid rings
- 150 grams of prawns
- 150 grams of scampi
- ½ red pepper
- ½ green pepper
- 2 litres of water
- 4 ripe tomatoes
- 1 onion
- 2 cloves of garlic
- 2 Laurel leaves
- Olive oil
- Saffron on branch
- Saffron powder
- To start with, you will need to clean your seafood ingredients. Grab the mussels, debeard them and get rid of the adhered shells. Finally, use some water to clean them. Put the mussels in a pot, cover them with enough water. Heat them until they are all open; it means they are ready, but remember! Keep the broth! You will use it later.
- Cut the monkfish and squid (if it is not already in rings) into small pieces (2 to 3 inches).
- Get now the prawns and scampi; if you couldn’t get them clean, then it is what you have to do. Behead them, cut off the moustaches, legs and shells.
- Don’t forget to take off the intestines. Put these heads and shells into a pot, repeat the previous step; you will need the broth again! Just wait until it starts to boil, sieve, and keep the juice.
- You need now to prepare the Sauté.
- First, peel the garlic and onions and then cut them into tiny pieces.
- Grab the red pepper and the green pepper. Clean them and take the seeds off before cutting them into pieces, as we also did before. You can either get natural crushed tomato sauce from the market or make it from your ripe tomatoes. If that is the case, heat them a little bit so that you can peel them. Then crush them into tiny pieces, use a small pan to cook/heat tomato sauce for about 6 to 8 minutes.
- Get a pan and pour some olive oil into it. Be gentle. It gives a very nice taste to all ingredients and the final paella.
- Heat the pan at half power, and when the oil is hot enough, add the garlic and onion we previously cut, put some salt, and brown the mix.
- Add now the laurel and the previously cut pepper. Keep the fire working for some minutes, do not get anything burnt. Stir from time to time until it gets nicely poached. Finally, pour the tomato sauce and the squid pieces. Cook everything for the next 6 minutes. Keep an eye on it! The sauté needs to get dense.
- Remove now the laurel and the squid. You need now to shake and strain the remaining sauté as much as possible; you don’t want any small pieces in it.
- Pour this broth with the squid and monkfish into the main pan, where you will finally cook this seafood paella recipe. Pour now the rice, distribute everything and keep it hot for 2 minutes.
- Let’s take back the broth you got from the seafood shells and mussels. Mix it with a litre of water.
- Heat it a little bit and pour half in the pan with the rice and the sauté. Keep some seafood broth in case we need anymore later. Add now a couple of saffron spoons and a small branch of saffron too. There must be a thin layer of broth above the rice, covering it.
- Once everything is in the pan, you need to let the fire work.
- When the broth boils, lower the firepower to half. It is time to wait for about 15 to 20 minutes till the rice is tender enough. It will depend on the type of rice and the temperature we get.
- From time to time, check the cuttlefish and squid; you don’t want them burnt. Finally, about 5 minutes before the rice is ready, add the prawns and scampi we cleaned before and the mussels.
- Distribute everything nicely; you want to surprise your dinners! Grab a spoon and taste it; check if it needs some salt.
- When you are running out of broth and the rice is not ready, add some more from that half litre we kept before. Just remember to heat it a little bit. It’ll get absorbed.
- You are almost done; when the rice is ready, remove the pan from the fire, and leave it to rest for 5 minutes.
- Just before you take it to the table, check everything is well distributed. You will need to eat it when it is still hot to enjoy its complete taste! Your Seafood Paella is ready!