Paella de Marisco Recipes

Paella de Marisco is a traditional Spanish meal famed for its rich and savory fish and saffron-infused rice. It's a popular paella version that features a variety of shellfish such as shrimp, mussels, clams, and sometimes other items such as squid or fish. Paella de Marisco is a delicious and substantial seafood meal ideal for special events or parties. It's a traditional Spanish meal that delivers marine tastes to your table.

Mussels, clams, shrimp, and fish fillet are used in this Paella de Marisco dish. Water was used to cook the clams and mussels. The water used to cook the shellfish turned into clam juice, which flavor the paella rice.

For this paella, I used Calasparra rice. This is one of the finest rice kinds for cooking paella. Bomba rice is another excellent choice for paella.

Here's a basic recipe for preparing Paella de Marisco:

Ingredients:

- 2 cups bomba rice (or other short-grain rice suitable for paella)

- 12-16 large shrimp or prawns, peeled and deveined, with shells reserved

- 12-16 mussels, cleaned and debearded

- 12-16 clams, cleaned

- 1/2 cup squid or cuttlefish, sliced into rings (optional)

- 1/2 cup white fish fillet, cut into chunks (optional)

- 1/2 cup peas (fresh or frozen)

- 1 large onion, finely chopped

- 4 cloves garlic, minced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1-2 tomatoes, grated or finely chopped

- 4 cups fish or seafood stock (or a mixture of fish stock and water)

- 1/2 teaspoon saffron threads (or saffron powder)

- 1 teaspoon smoked paprika (pimentón)

- Salt and black pepper to taste

- Olive oil

- Fresh lemon wedges for garnish

- Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Saffron Stock:

   - Crumble the saffron threads in a small basin and soak them in a couple of teaspoons of warm water. Allow it to steep while you prepare the remaining ingredients.

2. Sauté the Onions and Peppers:

   - Over medium-high heat, heat a large paella pan or a wide, shallow skillet. A considerable amount of olive oil should be added.

   - Cook until the onion and bell peppers are soft and slightly browned.

3. Add Garlic and Tomatoes:

   - Combine the minced garlic and chopped or grated tomatoes in a mixing bowl. Cook, stirring occasionally, until the tomatoes release their juices and the mixture thickens.

4. Add Paprika and Rice:

   - Over the onion, pepper, and tomato combination, sprinkle the smoked paprika. Stir thoroughly to coat everything evenly.

   - Stir in the bomba rice to mix it with the other ingredients.

5. Pour in Saffron Stock:

   - Pour the infused saffron liquid over the rice mixture. Bring the liquid to a boil after stirring to properly distribute the saffron.

6. Arrange the Seafood:

   - Place the seafood on top of the rice mixture, including shrimp, mussels, clams, and any optional squid or fish. Distribute them evenly on the pan.

7. Cook and Simmer:

   - Reduce the heat to medium and cook the paella for 20-25 minutes. To produce the socarrat, the crispy crust that forms on the bottom of the pan, avoid stirring during this period.

   - If you're using peas, add them in the last 5-10 minutes of cooking time.

8. Check for Doneness:

   - The paella is done when the rice has absorbed most of the liquid and is soft, and the seafood has cooked through.

   - If the paella appears to be dry before the rice has entirely cooked, add a little additional stock or water.

9. Rest and Garnish:

   - Remove the paella from the heat and set aside for a few minutes to cool. This allows the flavors to blend and the socarrat to mature.

   - Garnish with fresh parsley and serve with lemon wedges. Enjoy!