Paella de Mariscos
Bomba rice is the backbone of this paella, soaking up stock, saffron, and smoked paprika alongside shrimp, mussels, squid, and fish. Serves 4; 25 minutes prep, 45 minutes cook.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 300 g
- 500 g
- 200 g
- 750 ml
- 3 tbsp
- 3 cloves
- 1 pinch
- 1 tsp
- 100 g
- 1 tsp
Process
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Warm the fish stock in a saucepan over low heat and keep it hot. Crush the saffron threads into a small bowl and add a ladle of the hot stock; let steep.
Heat the olive oil in a wide paella pan or large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the squid rings and cook for 2 minutes until they turn opaque. Push the squid to the sides of the pan.
Add the grated tomato and smoked paprika to the center of the pan. Cook, stirring, for 2 minutes until the mixture darkens and thickens slightly.
Stir in the bomba rice and salt, coating it well with the tomato mixture. Cook for 1 minute to toast the rice lightly.
Pour in the hot fish stock and the saffron-infused stock. Stir once to distribute the rice evenly, then do not stir again. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Nestle the shrimp and mussels into the rice, hinge-side down for the mussels. Scatter the peas over the top. Continue simmering without stirring for 10 to 12 minutes, until the rice is almost tender and the mussels have opened.
Increase the heat to medium-high for 1 to 2 minutes to develop the socarrat (crisp bottom layer). Listen for a faint crackling and smell for toasted rice, then remove from heat.
Cover the pan with a clean kitchen towel and let rest for 5 minutes. Discard any mussels that remain closed. Serve with lemon wedges.
Kitchen notes
Kitchen notes
- Do not stir the rice after adding the stock. Stirring releases starch and makes the paella creamy instead of separate and fluffy.
- The socarrat forms in the last 1 to 2 minutes over higher heat. If you smell burning, immediately move the pan off the heat to avoid a bitter taste.
- Use hot stock to keep the cooking temperature steady; cold stock will cool the pan and can make the rice unevenly cooked.
- A wide, shallow pan is essential for even cooking and maximum socarrat. If using a skillet, use the widest one you have.
Substitutions
- bomba rice→arborio or other short-grain rice
- fish stock→vegetable stock for a lighter flavor
- mussels→clams, scrubbed
- shrimp→scallops or firm white fish chunks
Storage & reheating
Cool leftovers within 2 hours, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, place in a covered skillet over low heat with a splash of water or stock until warmed through, about 8 minutes. Do not microwave, as it makes the rice mushy. Freezing is not recommended because the seafood becomes rubbery and the rice texture suffers.
FAQ
The questions we get asked most
Why did my paella turn out mushy?
Mushy paella usually comes from stirring the rice after adding the stock or using too much liquid. Bomba rice absorbs about 2.5 times its volume in stock, so measure carefully and never stir once the stock is in. Also, do not cover the pan while cooking; steam makes the rice sticky.
How do I know when the paella is done?
The rice should be tender but still have a slight bite, and the liquid should be fully absorbed. The mussels will be open, and you will hear a faint crackling sound as the bottom layer of rice crisps. If the rice is still hard, add a little more hot stock and cook for 2 to 3 minutes longer.
Can I make paella ahead of time?
Paella is best served immediately after cooking, but you can prep the ingredients up to 24 hours ahead: chop the vegetables, clean the seafood, and measure the rice and stock. Cook the paella just before serving for the best texture. Reheating leftover paella is possible but the rice will not be as fluffy.
What is socarrat and how do I get it right?
Socarrat is the crispy, caramelized layer of rice at the bottom of the pan, considered a delicacy. To achieve it, increase the heat to medium-high for the last 1 to 2 minutes of cooking and listen for a crackling sound. Do not walk away; if you smell burning, remove the pan from the heat immediately.
Can I use a different type of rice?
Yes, but short-grain rice like bomba or Calasparra is ideal because it absorbs liquid without becoming mushy. Arborio works as a substitute, though it releases more starch. Avoid long-grain rice such as basmati or jasmine, as it does not absorb enough liquid and will not create socarrat.
Why did my mussels not open?
Mussels that do not open after cooking should be discarded; they were likely dead before cooking. To ensure they open, scrub them well and debeard just before cooking, and nestle them hinge-side down into the rice so they can steam open. If most mussels remain closed, they may have been overcooked or the heat was too low.
Can I add other seafood to this paella?
Yes, you can add clams, scallops, or chunks of firm white fish. Add clams at the same time as mussels, and scallops or fish during the last 5 minutes of cooking so they do not overcook. Adjust the stock amount slightly if you add more seafood, as they release liquid.
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