Paella de Marisco
Saffron rice baked with shrimp, mussels, and squid.
Ingredients
- 350 g Bomba rice
- 250 g Shrimp
- 300 g Mussels
- 200 g Squid
- 2 Tomato
- 4 cloves Garlic
- 1 tsp Saffron
- 1 tsp Pimenton dulce (sweet smoked paprika)
- 900 ml Fish stock
- 4 tbsp Extra-virgin olive oil
- 1 tsp Salt
Method
- Clean and slice the squid, scrub and debeard the mussels, peel and devein the shrimp, grate the tomato, and mince the garlic.
- Sear the squid in the olive oil in a paella pan, then add the garlic, grated tomato, and pimenton and cook down into a soft, jammy sofrito.
- Stir the rice and saffron into the sofrito, then pour in the hot fish stock, add the salt, and spread the rice flat in an even layer.
- Simmer without stirring until the rice is nearly done, then nestle the shrimp and mussels into the rice.
- Turn the heat up at the end so the layer of rice on the bottom toasts into a crisp golden crust, then take the pan off the heat and let it rest.
- Serve from the pan with lemon.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Paella de Marisco
Paella de marisco is the seafood version of Spain's most famous rice dish, cooked in the wide, shallow paellera that gives the grain its enormous surface area and its signature crust. Where meat paellas lean on chicken and rabbit, this one is all sea: shrimp, mussels, and squid laid over saffron-stained bomba rice, a short, thirsty grain that drinks up nearly three times its volume in liquid without turning to mush. The flavor base is a sofrito of grated tomato, garlic, and sweet smoked pimenton cooked down until jammy, then deepened by fish stock and the floral, faintly bitter perfume of saffron. It reads as a coastal dish because it is one, most at home along Spain's Mediterranean edge.
What separates a real paella from a rice casserole is the socarrat, the layer of rice on the bottom of the pan that toasts to a crisp golden crust when the heat is turned up at the very end. Getting there means respecting one firm rule: once the stock goes in and the rice is spread flat, you do not stir it, so the grains cook in an even, unbroken bed and the bottom is left alone to caramelize. The seafood is nestled in near the finish so the shrimp stay plump and the mussels open in the steam rather than turning rubbery. Serve it in the pan it cooked in, with lemon wedges and a glass of cold white or cava, and let people scrape at the crunchy bottom themselves, which is the part everyone actually wants.
Paella de Marisco: frequently asked questions
How many calories are in Paella de Marisco?
A serving has about 660 calories — 41g protein, 78.3g carbs, 19.3g fat, 1.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 41g of protein, roughly 25% of its calories.
Is Paella de Marisco gluten-free?
Based on its ingredients, Paella de Marisco has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Paella de Marisco take to make?
About 60 minutes start to finish, but only around 28 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Paella de Marisco make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.