🇪🇸 Spain · Food
Paella de Mariscos (Spanish Seafood Paella)
By eatmundo · July 7, 2026
Immerse yourself in the vibrant flavors of the Mediterranean with this authentic Paella de Mariscos. Saffron-infused rice cradles a bountiful array of fresh seafood, cooked to perfection in a wide, shallow pan. Each spoonful transports you to the sun-drenched coasts of Spain, a true celebration of sea and tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your seafood: if using whole prawns, peel and devein them, reserving the heads and shells to make a quick, flavorful stock. Clean the mussels and clams thoroughly, discarding any that are open and don't close when tapped. Slice the squid into rings or small pieces.
- 2
Heat 1 tablespoon of olive oil in your paella pan (a 30-34cm pan is ideal for 4 servings) over medium-high heat. Quickly sauté the prawns for 1-2 minutes until they just turn pink; remove them and set aside. This gentle sear adds flavor without overcooking.
- 3
Add another tablespoon of olive oil to the pan. Sauté the finely chopped onion (1 small) for about 5 minutes until softened and translucent, then add the minced garlic (2 cloves) and cook for another minute until fragrant. Be careful not to burn the garlic!
- 4
Stir in the grated ripe tomato (1), cooking for 5-7 minutes until it breaks down into a rich sofrito, reducing its liquid. Then, add the sliced squid and cook for about 3-4 minutes until it turns opaque. Incorporate the sweet smoked paprika (1 tsp) and a pinch of saffron threads, stirring constantly for 30 seconds to release their aromas.
- 5
Add the paella rice (300g) to the pan, stirring it well into the sofrito for 2-3 minutes. This step, known as 'nacarar,' lightly toasts the rice, helping it absorb flavors and ensuring each grain cooks beautifully without sticking. Season with salt to taste.
- 6
Pour in the hot fish stock (800ml). Distribute the rice evenly across the pan and gently place the cleaned mussels and clams among the rice. Avoid stirring the rice from this point onwards, as it inhibits the formation of the coveted 'socarrat' (crispy bottom layer).
- 7
Bring to a boil, then reduce the heat to medium-low. Cook for about 10 minutes until most of the liquid has been absorbed. If using, add the peas now. Then, arrange the pre-sautéed prawns artfully on top of the rice. Continue to cook for another 8-10 minutes, or until the rice is tender and the liquid is mostly absorbed, and the mussels and clams have opened. Discard any unopened shellfish.
- 8
Once cooked, remove the paella from the heat. Cover the pan loosely with foil or a clean kitchen towel and let it rest for 5-10 minutes. This resting period allows the flavors to meld and the rice to finish cooking evenly. Don't skip this step – it's key to perfect paella texture!
- 9
Serve the Paella de Mariscos directly from the pan, with lemon wedges on the side for squeezing. Encourage everyone to dig in and enjoy the communal experience of this magnificent Spanish classic.
Frequently Asked Questions
What type of rice is best for Paella de Mariscos?+
Bomba rice is ideal due to its ability to absorb a large amount of liquid while maintaining its integrity. If not available, use another short-grain Spanish rice like Calasparra, or any other short-grain rice, but avoid long-grain varieties.
How do I achieve the 'socarrat' (crispy bottom layer) in my paella?+
The socarrat forms at the end of cooking when the liquid has mostly evaporated. For the last 2-3 minutes, increase the heat slightly, listening for a gentle sizzling sound, but be careful not to burn it. You can even smell for a toasted aroma.
Can I use frozen seafood for Paella de Mariscos?+
Yes, you can use high-quality frozen mixed seafood. Thaw it completely and pat dry before adding it to the paella. However, fresh seafood will always yield the best flavor and texture.
Why is it important not to stir the rice once the stock is added?+
Stirring releases starch from the rice, which can make the paella gummy like risotto and prevents the formation of the desired 'socarrat' at the bottom of the pan. Let the rice cook undisturbed.
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