Authentic spanish seafood paella recipe | Paella de marisco by Omar Allibhoy
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 1 hour
Difficulty level: Medium
Servings: 6
Cuisine: Spanish
Imagine the sizzling sounds of a perfect seafood paella, the aroma of saffron-infused rice mingling with fresh Mediterranean seafood, and the joyful atmosphere of family gathered around a traditional paella pan. This isn't just a recipe – it's a journey to the sun-drenched Spanish coast, where every spoonful tells a story of tradition, passion, and celebration. As a Spanish chef who has brought these flavors to London, I'm excited to share my authentic seafood paella recipe (paella de marisco) that has delighted thousands of food lovers across the UK.
What is Paella? The crown jewel of spanish cuisine
Paella, Spain's most celebrated dish, is more than just rice and seafood – it's an art form perfected over centuries. This authentic paella recipe brings together the bounty of the sea with our premium Bomba D.O. rice, creating a dish that captures the essence of Spanish coastal dining. Whether you're a seasoned cook or learning how to make paella for the first time, this recipe will guide you through creating the perfect seafood paella valenciana.
Essential ingredients for spanish seafood paella
For the most authentic results, we recommend using these premium ingredients from our shop:
120ml premium spanish extra virgin olive oil
300g fresh squid, cleaned and roughly chopped
2 dried ñora peppers from our Spanish specialty ingredients collection (or 2 tsp of dried pepper flakes)
2 ripe tomatoes, blended
8 garlic cloves, finely chopped
0.4g premium Spanish saffron from our authentic spice selection
1 teaspoon smoked paprika
Salt to season
440g Bomba D.O. Spanish paella rice
250g fresh clams
500g prawns, head and shell removed
500g langoustines, head and shells removed
3 litres shellfish stock (if cooked at super high heat)
The secret to perfect seafood paella: Essential ingredients and tools
The soul of any authentic Spanish seafood paella lies in two crucial elements: the rice and the pan. Our premium Bomba D.O. paella rice, available in traditional textile bags, is specifically cultivated for paella, absorbing up to three times its volume while maintaining perfect texture.
This special rice ensures your paella de marisco achieves that coveted socarrat – the caramelized crust at the bottom that Spanish food lovers treasure.
For the perfect paella pan, our traditional paella pans are crafted to achieve optimal heat distribution, ensuring your seafood paella recipe turns out perfectly every time.
The wide, shallow design allows the rice to cook evenly and develop that characteristic paella texture that sets it apart from other rice dishes.
Preparation: How to Cook Paella: Step-by-Step Guide
Creating the perfect Spanish seafood paella is an art that combines tradition with technique. This authentic paella recipe, passed down through generations of Spanish kitchens, will guide you through each crucial step. The secret to a spectacular paella de marisco lies not just in the premium ingredients, but in understanding the rhythm of cooking - knowing when to add each element and, most importantly, when to let the paella work its magic undisturbed.
Let's begin this culinary journey that will transport your kitchen to the sunny shores of Spain.
Start by infusing the crumbled saffron in the warm shellfish stock. Keep this aromatic base warm over the lowest heat.
Place your traditional paella pan over low heat with the olive oil and the ñora pepper. Fry for 2 minutes, remove from the oil, blend with the tomatoes and reserve for later. Bring the heat up to its highest setting and add the squid. Sauté for about 7 minutes or until golden in colour. Season with salt.
Add the garlic, closely followed by the pimentón and the blended tomatoes with the ñora peppers, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the Bomba rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes and on medium for the next 5 minutes without stirring. Add your clams, prawns and langoustines. Fold them through the rice and shake the pan to flatten the paella. Let it cook for the last 4 minutes and let it rest off the heat for 5 minutes before eating it. ¡Buen provecho!
Tips for the perfect seafood paella
For stunning presentation, try this professional technique: Fry whole langoustines in our premium Spanish olive oil at the start for a couple of minutes, then arrange them on top of the paella for the last 5 minutes of cooking. This creates a spectacular display worthy of any Spanish restaurant.
Use our authentic paella pan for the best results – its wide surface area allows for the perfect rice-to-socarrat ratio.
Don't skip the premium saffron – it's what gives authentic Spanish seafood paella its distinctive aroma and golden color.
Remember, patience is key - great paella is never rushed.
