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Paella is a comforting, colorful dish that originated in Valencia, Spain. It is mainly a rice dish, prepared with whatever you’re craving, or perhaps whatever you have available as leftovers.
Not only is this a classic Valencian dish, it is also considered Spain’s national dish. And Spain is known for its delicious food!
Receta De Paella De Marisco Con Pollo
You can make paella with meat, seafood, vegetables, or a combo of all of the above. And you can even make a vegetarian or vegan version, by adjusting the recipe slightly.
Paella de marisco is specifically a seafood variation on paella. It’s a particular favorite during the summer because it allows you to take advantage of whatever’s available fresh from the sea.
It’s absolutely stunning because of the colorful presentation and all the incredible seafood it’s packed with. This delicious seafood version will satisfy just about any guest who enjoys eating fish, shrimp, and other types of shellfish of both the crustacean and mollusk varieties.
Spanish Paella De Marisco Recipe (seafood Paella)
This recipe uses many of the same ingredients as a bouillabaisse, and like that French provincial delicacy, you start it off by preparing a stock and incorporate loads of mussels and clams.
You’ll need a large paella pan to prepare this dish, or at the very least a large skillet. I prefer to use cast iron.
Paella de marisco is a summer seafood favorite in Spain, and it’s no wonder why. The rice dish brings the best of what’s fresh from the sea.
Paella De Mariscos Rezept
With a sturdy cutting board and sharp knife, peel and finely chop 1 1/2 large onions. You can use yellow or white onions here. And try not to cry with our helpful tips!
Scrub the mussels and clams well under cold running water. I like to use a small scrub brush to get the sand off.
Devein the shrimp, if you like. I prefer to use whole, head-on shrimp for the best flavor, and a fun eating experience.
Authentic Fideuá De Marisco Recipe
I used a light and crisp Sauvignon Blanc, but you can also use Verdejo, Pinot Grigio or Riesling, as long as they aren’t sweet. A variety of excellent options are available from Wine Insiders, like my favorite: Terra Sara Verdejo.
Add olive oil to a paella pan over medium-high heat. Once the oil is hot, add the onions and cook, stirring occasionally, for about 5 minutes. The onions should be softened, not browned.
Stir in wine and allow the liquid to boil for about 1 minute. Add the stock, saffron, and salt, and stir to combine. This dish is excellent with a homemade seafood stock.
Receita De Paella De Marisco, Carne E Legumes
Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, for about 15 minutes. Be sure to move the pan around every so often so the rice cooks evenly.
Add all of the seafood except the shrimp, distributing it evenly all over the pan. Make sure each piece is nestled into the rice.
You will continue to cook for about 20 minutes, simmering until the seafood is cooked through and the rice is al dente.
Paella De Marisco De Karlos Arguiñano Receta De Javier Rubin Lopez
In the last 8 minutes of cooking, nestle the shrimp into the paella as well. These will not take as long to cook. Sprinkle the peas over the top at this point too.
When everything is cooked through, turn the heat up to high. Continue to cook for about 30 seconds, until the rice is toasted on the bottom, moving the pan around as it cooks.
Remove the pan from the heat and set it aside to rest for 5 minutes. Sprinkle fresh parsley on top, and serve with lemon wedges.
Paella De Mariscos (para Dos).
There are many different kinds of white fish that you can use for this recipe. I used cod because I am a big fan of this variety. But you could also use monkfish, halibut, or sea bass.
Choose based on your taste preferences, and factor in what’s fresh and available at your local market. Strike up a conversation with your local fishmonger, and tell them what you’re making. They’ll probably be happy to help and provide suggestions!
What kind of white fish will you use in this paella? Tell us in the comments below, and be sure to give this recipe a rating after you try it to let other readers know how much you enjoyed it!
Easy Seafood Paella
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 8, 2015. Last updated October 13, 2022. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.
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