Paella recipe with seafood - how to make the real Paella Valenciana!

Ingredients for 4 people

Main ingredients for the paella:

• 80 ml olive oil
• 1 teaspoon salt
• 1 tsp smoked sweet paprika powder
• 150 ml saffron infusion (from 250 ml water + 1 g saffron)
• 4 small squid, cut into rings
• 400 g Spanish medium grain rice (Bahia, Bomba or Calasparra)
• 750 ml fish or chicken stock (more if required)
• 12 large raw prawns with shell
• 16-20 mussels or clams, cleaned
• 2 lemons, cut into wedges

Sofrito (aromatic base):

• 3 tomatoes, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, finely diced
• 1 small piece of leek, finely chopped
• 1 bulb of fresh garlic or 4 garlic cloves, chopped

Preparation

1. Prepare the aromatic base: In a large pan, sauté the onions, leek & garlic in olive oil over a low heat. Add the tomatoes and spices and simmer for approx. 20 minutes.
2. Fry the squid & rice: Fry the squid rings briefly, add the rice and stir through.
3. Add the stock: Pour in the hot stock and DO NOT stir. Cook over a medium heat for 18-20 minutes.
4. Cook seafood: After 10 minutes, place the prawns on top, turn after a further 5 minutes. Steam the mussels separately until they open.
5. Socarrat to emerge: At the end, the rice will crackle slightly - the sign of the crust. Add a little stock if necessary.
6. Finishing touches: Place the steamed mussels and lemon wedges on top.
7. Serve: Serve straight from the pan. Optionally enjoy with alioli.

Why you'll love this recipe

• Original recipe with seafood
• Including Socarrat - the golden crust
• Authentic Spanish taste
• Also works without a special pan
• Ideal for summer evenings & guests

Variants

• Paella Mixta: With chicken, chorizo or rabbit
• Vegetarian: With artichokes, beans & peppers

More from HausmannKocht

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