Introduction:

Paella de mariscos (seafood paella) is a coastal variation of Spain’s beloved rice dish, featuring a variety of seafood such as prawns (gambas), squid (calamares), mussels (mejillones), and clams (almejas). Flavoured with saffron (azafrán) and smoked paprika (pimentón ahumado), this dish reflects the rich bounty of the Mediterranean Sea. Unlike the meat-based (and traditional) paella valenciana, paella de mariscos focuses on the fresh catch of the day, making it particularly popular in coastal regions like Catalonia, Murcia, and Valencia.

A Taste of History:

Paella de mariscos developed as a coastal adaptation of the original paella valenciana during the 19th century. Fishermen along Spain’s Mediterranean coast began incorporating their daily catch into the rice dish, creating a seafood-based version that quickly became a staple in beach towns. The simplicity of this version, relying on fresh seafood and basic pantry staples, made it a favourite for seaside gatherings and summer meals. As tourism in Spain’s coastal areas grew, seafood paella gained international recognition, becoming one of the most iconic dishes of Spain’s Mediterranean coast.

In contrast to the land-based ingredients of paella valenciana, paella de mariscos showcases the maritime culture of Spain’s coastal regions. The dish is lighter due to the absence of beans and heavier meats, and it reflects the Mediterranean tradition of using the freshest seafood available.

Key Ingredients:

• 300g prawns (gambas)

• 300g squid (calamares), cut into rings

• 300g mussels (mejillones), cleaned

• 300g clams (almejas)

• 300g firm white fish (pescado blanco firme), such as monkfish (rape) or cod (bacalao)

• 2 tablespoons olive oil (aceite de oliva)

• 1 litre fish stock (caldo de pescado)

• 400g paella rice (arroz de paella)

• 1 onion (cebolla), finely chopped

• 2 tomatoes (tomates), grated

• 2 cloves garlic (ajos), minced

• 1 red bell pepper (pimiento rojo), sliced

• Saffron threads (hebras de azafrán)

• 1 teaspoon smoked paprika (pimentón ahumado)

• Fresh parsley (perejil) and lemon wedges (gajos de limón) for garnish

Preparation Guide:

1. Prepare the seafood: Clean the shellfish, slice the squid into rings, and cut the fish into chunks.

2. Sauté the seafood: Heat olive oil in a wide paellera over medium heat. Lightly brown the prawns and squid, then set aside.

3. Sauté the vegetables: Add garlic, onion, and grated tomatoes to the pan. Cook until softened and aromatic.

4. Toast the rice: Stir the paella rice into the vegetables, allowing it to absorb the flavours for 2-3 minutes.

5. Add stock and spices: Sprinkle saffron and smoked paprika over the rice. Pour in the fish stock and stir gently.

6. Reintroduce the seafood: Nestle the prawns, squid, mussels, clams, and fish into the rice mixture.

7. Simmer: Let the paella cook uncovered for 20-25 minutes, until the rice has absorbed the liquid. Avoid stirring to allow the crispy socarrat to form at the bottom of the pan.

8. Rest and garnish: Remove from heat and let the paella rest for 5-10 minutes. Garnish with fresh parsley and lemon wedges.

Special Ingredients:

• Seafood: Use the freshest seafood available for the best flavour. Mix and match shellfish and fish based on what’s available.

• Fish Stock: A high-quality fish stock is essential for the deep, briny flavour of the dish. Homemade stock is ideal.

• Saffron: Invest in good-quality saffron for the signature golden colour and distinctive flavour.

Regional Differences:

Paella de mariscos is more commonly found in Spain’s coastal regions, where fresh seafood is abundant. In Catalonia and other northern regions, versions may include lobster (bogavante) or langoustines (cigalas). Compared to paella valenciana, paella de mariscos is a lighter dish due to the absence of beans and heavier meats, focusing on the fresh catch of the day.

When Traditionally Served:

Paella de mariscos is typically served at lunchtime, especially in coastal areas of Spain. It’s a popular choice during weekends or holidays, when families and friends gather by the sea.