Shellfish Paella (Paella de Mariscos) From 'Spain'
This recipe crafts an authentic Spanish Shellfish Paella (Paella de Mariscos). It combines fresh clams, mussels, langoustines, shrimp, and cuttlefish with Bomba rice, saffron, and a rich tomato-pepper sofrito base. Cooked in a traditional paella pan, the goal is a flavorful, vibrant dish with perfectly cooked seafood and the desired crispy rice 'socarrat' at the bottom. Ideal for a shared meal, it brings the taste of Spain to your table.
Equipment
- 1 Paella Pan A traditional, wide, shallow pan crucial for proper heat distribution and socarrat formation.
- 1 Large Skillet or Sauté Pan For initial sautéing of seafood and vegetables, especially if your paella pan is not large enough for the first steps.
- 1 Large Spoon or Spatula For stirring sofrito and distributing rice.
- 1 Fine-mesh Sieve Useful for grating tomatoes to remove skins and seeds.
- 1 Mortar and Pestle For dry-toasting and grinding saffron threads to maximize flavor and color release.
Ingredients
Main
- 8 ounces 225 g small clams, scrubbed
- 8 ounces 225 g small to medium mussels, clean and debearded
- 3 tablespoons extra-virgin olive oil
- 6 langoustines with heads and shells
- 2 small sweet Italian green peppers or 1 small green bell pepper cut into 1/2 inch (1.25 cm) pieces
- 1 pound 455 g small cuttlefish or squid, cleaned and cut into 1/2-inch (1.25 cm) pieces
- 18 fresh whole large shrimp with heads and shells
- 3 ripe medium tomatoes halved crosswise, seeded, and grated
- 1 pinch saffron threads dry-toasted and ground
- 1 teaspoon Spanish pimentón dulche sweet paprika
- 7 cups 1.7 L fish stock or water
- 3 cups 600 g Bomba rice or another short- or medium-grain Spanish rice (see note)
Instructions
- Clean and prepare all seafood: scrub clams and mussels, debeard mussels, clean and cut cuttlefish/squid into 1/2-inch pieces, and keep shrimp and langoustines whole.
- In a paella pan or large, wide skillet, heat 3 tablespoons extra-virgin olive oil over medium-high heat. Quickly sauté langoustines and shrimp until just pink; remove and set aside.
- Add green peppers to the pan and sauté until softened, about 5 minutes. Then add cuttlefish/squid and cook until lightly browned, about 5-7 minutes.
- Stir in the grated tomatoes, 1 teaspoon Spanish pimentón dulche, and dry-toasted, ground saffron. Cook, stirring occasionally, for 5-7 minutes to create a rich sofrito base.
- Pour in 7 cups of fish stock and bring to a rolling boil. Taste and adjust seasoning if necessary, keeping in mind the seafood will add saltiness.
- Evenly sprinkle 3 cups of Bomba rice into the simmering stock, ensuring it's distributed across the pan. Do not stir the rice extensively from this point forward.
- Reduce heat to medium-low and cook for 10-15 minutes, allowing the liquid to be absorbed and the rice to cook.
- Arrange the reserved langoustines, shrimp, clams, and mussels decoratively on top of the rice. Push some shellfish slightly into the rice bed.
- Continue to cook without stirring until most of the liquid is absorbed, the rice is tender, and a crispy 'socarrat' forms at the bottom (listen for a crackling sound). This may take another 10-15 minutes. Add a splash of hot stock if rice is too dry but not cooked.
- Remove from heat, cover the paella with foil or a clean kitchen towel, and let rest for 5-10 minutes before serving.
Notes
Achieving the perfect paella hinges on a few crucial details. Firstly, use a true paella pan to ensure even heat distribution and the prized 'socarrat' – the crispy rice crust at the bottom. Avoid over-stirring the rice once added; this allows starch to release, leading to a creamy risotto-like texture, which is not desired for paella. For best results, use Bomba rice, known for absorbing liquid without becoming mushy. If unavailable, use a short-grain rice. Dry-toasting and grinding saffron threads maximizes their flavor and vibrant color. Add delicate shellfish like clams and mussels towards the end to prevent overcooking, ensuring they open just as the rice finishes. A high-quality fish stock is paramount for depth of flavor. Let the paella rest briefly off the heat before serving to allow flavors to meld and the rice to fully set.