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Paella

This Spanish rice dish has many regional variations. This marinera version contains a delicious mix of seafood.

Paella recipe
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5 from 1 vote

Paella

This Spanish rice dish has many regional variations. This marinera version contains a delicious mix of seafood. The fish Tiger prawns, squid, Dublin Bay prawns, mussels, or any mixed seafood
Course Main Course
Cuisine Mediterranean, Spanish
Keyword fish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 357.2kcal

Ingredients

  • 1 quart hot fish stock
  • large pinch of saffron threads
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2 large tomatoes skinned and diced
  • 12 raw tiger prawns peeled and deveined
  • 8 oz 225g squid, gutted, cleaned, and sliced into rings
  • 14 oz 400g paella rice
  • 3 oz 85g peas
  • 4 raw Dublin Bay prawns or very large shrimp,
  • 12 –16 mussels prepared
  • 1 tbsp chopped flat-leaf parsley to garnish

Instructions

  • Pour a little of the hot stock into a bowl, add
    the saffron, and set aside. Heat the oil in a large
    frying or paella pan, and fry the onion and garlic
    until softened. Add the tomatoes, cook for 2
    minutes, then add the peeled tiger prawns
    and squid for 1–2 minutes.
  •   Stir in the rice, saffron liquid, peas, and 21⁄4
    cups of stock. Simmer, uncovered, without
    stirring, over low heat for 12–14 minutes, or
    until the stock has evaporated and the rice is
    just tender, adding extra stock if necessary.
  • Meanwhile, cook the Dublin Bay prawns in 2⁄3
    cup of simmering stock for 3–4 minutes, or until
    cooked through. Transfer to a warm plate with
    a slotted spoon. Tap the mussels and discard
    any that do not close. Add the mussels to the
    stock, cover, and cook over high heat for 2–3
    minutes. Remove with a slotted spoon,
    discarding any that have not opened.
  • Reserve 8 mussels for garnish. Remove the
    rest from their shells and stir into the paella.
    Arrange the reserved mussels and Dublin Bay
    prawns on top, and garnish with parsley

Video

Notes

DUBLIN BAY PRAWN FLAVOR PAIRINGS:
When cooked very simply, Dublin Bay prawns benefit from the gentle flavors of
lemon juice or mayonnaise, but can also stand up to bolder garlic, paprika, sage, and chile

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