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Seafood Paella

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45 min
Prep: 15 min | Cook: 30 min


  • 1 big carrot, chopped
  • 1 leek, chopped
  • 1 red pepper, chopped
  • 7 cups water to make the fish stock
  • the heads and the shells of our shrimps


  • 1 ¼ cups olive oil
  • 1 medium onion, finely chopped
  • 1 sprig of parsley
  • 250g prawns
  • 250g mussels
  • 1 medium cuttlefish diced
  • 250g clams
  • 1 tomato, peeled, chopped and crushed
  • 2 cloves of garlic, minced
  • ½ teaspoon paella colouring
  • 1 teaspoon Spanish paprika (= pimentón dulce)
  • 100g frozen garden peas
  • 2 cups of short grain rice
  • 6 cups of fish stock
  • 1 small tin of green olives (preferably stuffed with anchovies)
  • 1 small tin of roasted red peppers
  • water (if required)
  • salt and pepper to taste
  • 4 langoustines



For the fish stock

  1. Pour a dash of oil in a pot. Brown there the carrot, the leek, the red pepper; and then the shrimp heads and shells. This brownness will bring color and flavor to our paella.
  2. Add the water and bring to a boil over medium-high heat skimming the surface. Above it put a steaming basket containing the mussels and the clams. Cover with a lid for them to open their shells. Let boil for 7 minutes. Sieve it.
  3. Remove clams and mussels from their shells (but discard those that didn’t open). Put aside.

For the paella

  1. Crush the garlic, pepper and parsley in a pestle and mortar with some salt.
  2. In the paella pan pour the rest of the oil and set heat to medium. Add onions and cook for 3 minutes until starting to soften. Then add the cuttlefish and sauté.
  3. Add the paprika and stir. Add the tomato and the peas, and sauté. Add the shrimps and stir-fry. Add the mussels and the clams that you put aside.
  4. Add the stock and bring to a boil.
  5. Add the rice (evenly through the pan). When it starts boiling again add the salt and sprinkle the paella coloring.
  6. Let simmer for 17- 20 minutes add water if rice soaks up the liquid. Five minutes before the end add the langoustines, the olives and the roasted peppers over it.
  7. Stirring occasionally so the rice does not stick to the bottom. Nevertheless, if some of the rice sticks to the bottom of the pan is delicious.
  8. Take off the heat and cover for 10 minutes to let all the flavors mix together.