Paella Marinera - Seafood Paella | Barón de Ley | The Spanish Chef
Be transported to the Mediterranean coast of Spain with Omar’s Seafood Paella recipe. The incredible seafood aromas are brought to life through the freshness and earthy richness of the Barón de Ley Blanco, it’s the ultimate summer combination!
INGREDIENTS
120ml extra virgin olive oil
300g squid, cleaned and roughly chopped
2 dried ñora peppers (or 2 tsp of dried pepper flakes)
2 tomatoes
8 garlic cloves, finely chopped
0.4g saffron
1 teaspoon smoked paprika
Salt to season
440g Spanish rice
500g prawns
500g mussels
2L shellfish stock (Check out Omar’s delicious shellfish stock recipe here: https://youtu.be/lw8wFSzFQNs)
Infuse the crumbled saffron in the shellfish stock. Keep warm over the lowest heat.
Place a paella pan over low heat with the olive oil and ñora peppers. Fry for 2 minutes, remove from the oil, blend with the tomatoes and put aside. Bring the heat up to its highest setting, cook the prawns on one side for 2 minutes and set aside. Add the squid and sauté for 5 minutes or until golden in colour. Season with salt.
Add the garlic, closely followed by the smoked paprika, blended tomatoes and ñora peppers. Cook for about 2 minutes until the oil starts separating from the tomato paste. Add the 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 high heat for the first 10 minutes and on medium for the next 5 minutes without stirring. Add your mussels and prawns, cooked side up. Let it cook for a final 4 minutes and let it rest off the heat for 5 minutes before eating it. Salud!
