The royal seafood paella is a great classic of Spanish cuisine, a symbol of sharing and generosity. Between the scent of saffron, the sweetness of rice and the richness of seafood, this dish offers a perfect balance between intensity and freshness. Accessible at home, this recipe guides you step by step to obtain a tasty, colourful and convivial paella, worthy of the best Mediterranean tables.
Ingredients for 4 to 6 people
Key Ingredients
- 300 g paella rice
- 200 g peeled raw prawns
- 200 g fresh mussels
- 200 g squid, sliced
- 150 g frozen peas
- 1 red bell pepper, cut into strips
- 1 medium onion, minced
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, grated
- 750 ml fish stock
- 120 ml extra virgin olive oil
- 1 pinch of saffron
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- A few sprigs of fresh parsley, chopped
- 1 fresh lemon, quartered for serving
Necessary utensils
- A paella pan or a large wide pan
- A wooden spoon
- A fine grater for the tomatoes
- A sharp knife
- A cutting board
Preparation of the royal seafood paella
Step 1: Prepare the seafood
- Rinse the mussels thoroughly under cold water, removing the byssus if necessary.
- Rinse the shrimp quickly and drain.
- Cut the squid into even slices to ensure even cooking and a tender texture.
Step 2: Make the aromatic base
- Heat the olive oil in the paella pan over medium heat.
- Add the minced onion and chopped garlic, then sauté until they become translucent, without browning.
- Stir in the grated tomatoes and sweet paprika. Simmer for about 5 minutes, until you have a slightly thick and fragrant base.
Step 3: Cooking the rice
- Add the rice to the pan and toss thoroughly to coat each grain of the sauce well.
- Pour in the hot fish stock, add the saffron, salt and pepper.
- Bring to a boil, then lower the heat and simmer for 15 minutes without stirring to allow the rice to cook evenly.
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