Traditional seafood paella

Without a doubt, paella, along with Andalusian gazpacho and potato omelet, are three of the most representative dishes of Spanish cuisine. Paella is a Valencian rice dish cooked in a "paellera," a shallow iron pan with two handles, although in Valencia, where paella is one of the most traditional dishes, they also call this type of pan a "paella." You can add any seafood you like to this rice dish, as different varieties are available at the market depending on the season.

I encourage you to make this seafood paella because it's very easy and you'll lick your fingers.

Ingredients

• 250 g of prawns
• 1 calamari or 1 sepia
• 1 kg of mussels
• 200g of clams
• 1 red pepper
• 1 green pepper
• 2 tomatoes
• Parsley
• 5 black peppercorns
• 2 or 3 cloves of garlic
• Shall
• A few strands of saffron
• 2 cups of round bomba rice
• 5 glasses of water or seafood or fish broth
• Food coloring
• Extra virgin olive oil

How to make traditional seafood paella

• The first thing we're going to do is clean the mussels, scraping off the beards and everything else that's attached to the shells.
• We left some with one of the shells.
• We booked everything.
• We put a drizzle of extra virgin olive oil in the paella pan and add the peppers cut into regular pieces.
• When they start to brown, we add a mixture that we make in the mortar with the peppercorns, salt, garlic, parsley and saffron threads.
• We mix it and when it's cooked we add the grated tomatoes.
• We cook for a couple of minutes and then add the cuttlefish and clams.
• We let everything cook until the clams open.
• At this point we can add the rice; I like to stir it very well.
• We add the mussels without the shell and the peeled prawns.
• We pour in the hot water or broth, a little food coloring and mix.
• We spread the unpeeled prawns, a few mussels in their shells, some langoustines or whatever you have on the surface.
• When the broth comes to a boil, lower the heat a little and let it cook for about 20 minutes.
• Once this time has passed, cover with a cloth and let it rest for about 4 or 5 minutes.
• All that's left for us to do is serve.

How to serve paella with seafood

Fancy some seafood paella? I'm dying to try it, and I'm sure you'll love it too. And, of course, a good white wine is essential to complete the culinary experience. A Spanish wine like an Albariño or a Verdejo will enhance the flavors of the seafood and refresh your palate between bites.

As we mentioned above, this is our seafood paella recipe, but if you want to try authentic Valencian paella, with its garrofón beans and traditional ingredients, we recommend trying our step-by-step recipe, which is also made by a Valencian – you'll love it!

Another very popular rice dish is chicken paella, which children will love, or mixed paella, which combines seafood and chicken. And if you want to try a paella recipe without "chunks of meat," you'll love vegetable paella, arroz a banda, or arroz del señoret (or arroz del señorito).