Paella Stock Recipe

There are as many versions of a paella as there are chefs and families living alongside the Mediterranean coast of Spain. However, the one thing there seems to be little discussion about is that in order to achieve a great paella rice, the better the stock, the greater the dish.

Together with the actual cooking of the rice, making the best possible stock is the single most important step when making any paella recipe; whether this is seafood paella,

. The great thing about these varieties is that they’re able to absorb plenty of the cooking liquid without overcooking. And of course, that means they’re able to absorb the flavour from that liquid too. That’s why making an effort to prepare a good fish stock is so important when cooking a paella. Because when you eat the rice, most of its flavour will be coming from the fish stock.

How To Make Paella Fish Stock

(fish stock). However they all share the same principles and at the end, it all comes to your personal preference of how you like your paella rice. This one here is my own recipe. I like my rice to have bold and intense flavours. I love it when you bite the rice and you taste a bit of the sea in your mouth.

And yes, this recipe takes a little bit longer and some few more ingredients to prepare than a standard fish stock. But go through the effort once and I can promise that you won’t look back ever again.

This stock will keep in the fridge for three days. You can also freeze it if you’re not planning on using it all. I usually freeze it in small plastic glasses of around 200 ml each. This way I can use individual portions as and when I need them.

Best Paella Ever · I Am A Food Blog

I was born and bred in Zaragoza, Spain. Since 2001 I’ve been living in London, where I now work as a Design & Creative Director at one of London’s top digital marketing agencies, specializing in interactive design, digital production, advertising and social media. Sometimes in the evenings, I also work as a cook in the kitchen of a well-known Spanish restaurant in South London. I’m so mad about food I could probably spend most of my time either cooking or eating. As for the rest of my spare time, I’d probably spend it travelling with Lara, taking pictures or designing something pretty.

My aunt Amelia makes the best homemade chorizo ever. Having said this, the good news are that making chorizo at home is much easier…There is no dish more famous than this Spanish seafood paella. Fortunately, it’s easier than you might think to make this mouthwatering dish from scratch in under an hour!

If you love paella, you'll definitely want to try my recipes for black paella, vegetable paella, and prawn and chorizo paella (my mother-in-law's favorite).

Chicken And Chorizo Paella Recipe

Even though this big plate of fragrant, saffron-infused rice is one of the most famous Spanish dishes, a goodpaella is often hard to find! That answer always leads to confused stares, but it’s true.

. It became popular on the sunny beaches of Valencia and Barcelona with visitors from around the world. This variation of paella is packed with fresh fish, shrimp, squid, mussels, and clams, but

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

Spanish Seafood Paella

8. There are different opinions on the best method here, but I like to mix it into the sauce and cook it for a minute or so.

9. Add the broth mixture to the pan, and don't stir! This is key: once the broth is in, no stirring is allowed.

12. In the meantime, steam the mussels in a pot. Simmer a little water or wine, then add the closed mussels and cover. After a few minutes, the mussels will open. If any stay shut, simply discard.

Paella Stock Photos, High Res Pictures, And Images

13. Place the cooked mussels on the paella in a decorative way. When the rice has cooked for 18-20 minutes total, it should be done.

To get the perfect crispy bottom (socarrat), put it back on medium-high heat after the 3-minute rest. As soon as you hear crackling (some say it sounds like rain), remove it from the heat. This means you'll have a crispy

The secret ingredients in a great paella are using homemade sofrito, using real saffron instead of food coloring, and using homemade seafood stock instead of plain water to add extra flavor. There's also a special cooking technique you can use to make the perfect

Seafood Paella (paella De Marisc)

My recipe for seafood paella doesn't contain fish; I prefer to use squid (calamari) instead in addition to prawns and mussels. However, you can use any type of firm fish that you'd like, such as monkfish.

How many does this recipe serve? This seafood paella recipe serves 4 people as a main dish, or 6 as a starter. You can plate in advance, or (what I prefer) is bringing the whole pan to the table and serving it family style.

). We order a paella for the table (prices are usually per person) and a bunch of tapas to eat while we wait for the rice to be prepared.

How To Make Paella

If you order a menú del día (a fixed price lunch menu) during the week, paella is usually served as the first course, with either meat or fish to follow as the main. In this case, you get a small portion of a large paella they've made in the kitchen and not a whole pan at your table.

What tapas go well with paella? Typical tapas served with paella include cold soups (gazpacho or salmorejo), fried foods (croquettes or patatas bravas), or salads (ensalada mixta or ensaladilla rusa). Check out my other tapas recipes for other ideas.

Make Ahead: You can prepare the sofrito for seafood paella in advance, but I don't recommend preparing the entire paella. If not eaten immediately, it is easy for the rice to become overcooked and soft.

Paella For A Crowd Recipe (with Video)

Reheating: Heat up leftover paella on the stove or in the microwave. I recommend taking it out of the fridge about 30 minutes before reheating, then put some olive oil in a frying pan and gently stir fry the paella until warmed through.

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Calories: 620.73 kcal | Carbohydrates: 84.56 g | Protein: 14.35 g | Fat: 19.66 g | Saturated Fat: 2.84 g | Cholesterol: 53.38 mg | Sodium: 928.04 mg | Potassium: 452.35 mg | Fiber: 2.7 g | Sugar: 5.06 g | Vitamin A: 1297.2 IU | Vitamin C: 13.66 mg | Calcium: 81.03 mg | Iron: 2.76 mg

Seafood Paella + Homemade: Fish Stock