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Paella de Marisco (Seafood Paella) Recipe

Paella de Marisco (Seafood Paella)
How to make Paella de Marisco (Seafood Paella)

About Paella de Marisco (Seafood Paella) Recipe: Prepare one of Spain’s iconic saffron rice dishes, cooked in an aromatic seafood broth and served with fresh assorted seafood of the day at Uno Más - Tapas Bar Kitchen.

  • Total Cook Time2 hrs 05 mins
  • Prep Time 20 mins
  • Cook Time1 hr 45 mins
  • Recipe Servings2
  • Difficult

Ingredients of Paella de Marisco (Seafood Paella)

  • For sofrito:
  • 2 kg tomatoes
  • 1 kg onion
  • 10 Garlic cloves
  • olive oil
  • For fish stock:
  • 1 kg seafood
  • 1 Leek
  • 3 Carrots
  • 1 Onion
  • 1 Celery
  • Some peppercorn and bay leaf
  • For paella:
  • 50 gms Spanish bomba rice or any Indian starchy short grain rice (per person)
  • 3 cups for every 1 cup rice fish stock
  • 2 tbsp sofrito (per person)
  • As needed fresh seafood (cleaned prawns, mussels, clams, squid (cut into rings), small cubes of fresh white fish like red Snapper or bhekti
  • Vegetables (green peas, red and yellow peppers. )
  • Olive oil
  • Saffron
  • Paprika
  • Salt
  • Pepper

How to Make Paella de Marisco (Seafood Paella)

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Prepare sofrito:

Roughly chop the onions and garlic.
Score the tomato bottoms and simmer them in boiling water till the skin softens. Remove them in iced water to stop cooking further. Peel the skin and roughly chop the tomatoes.
Heat olive oil in a pan and cook the the onions and garlic until brown.
Add the chopped tomatoes and cook for an hour, stirring it often to prevent burning. The cooking time will depend on the quantity of tomatoes. Feel free to add any fresh or dried herbs to your liking.
Let the mixture turn brown and dry out considerably.
You can cool the sofrito and keep it refrigerated for a week. A large batch like this can be put in ice cube moulds and frozen for later use.
The sofrito forms the base for most paellas and gives it depth of flavour.

Prepare Fish stock:

Chop the vegetables and put them in a pot with the cleaned seafood. Cover with water and bring to a boil.
Skim the fish stock from time to time to remove the foam like impurities from the top.
Simmer for 20-30 minutes maximum.
Keep the stock in the pot without heat for 30 minutes more and then strain the stock for use later.
It is advisable not to freeze fish stock. It does not keep well. Do make it fresh whenever required.

Prepare paella:

Heat olive oil in a wide pan (preferably a paella pan or any oven proof pan).
Cook the seasoned prawns, squid rings and fish in the hot pan and then keep it aside.
In the same pan, cook the sofrito, rice and paprika with a bit more oil (if needed) for 2-5 minutes.
Heat the fish stock and add it evenly to the pan along with some saffron. Remember to add generous amounts of salt as both the sofrito and the stock are unsalted.
Do not mix with a spoon/spatula after the addition of the fish stock and salt. You can lift the pan up and swirl the contents around.
Once the stock comes to a boil, put the pan in the oven for 17-20 minutes at 180 degrees C.
When half the time has elapsed, turn the pan around so that it heats uniformly. Also arrange the precooked prawns, squid rings, fish pieces and the uncooked clams, mussels, green peas, red and yellow peppers around the pan.
When done, take the pan out of the oven and cover with a kitchen towel. Wait for 5 minutes before serving.
Garnish with lemon wedges and chopped parsley.
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