is one of the main three types of Spanish rice. This dish combines rice with different kinds of seafood, such as mussels, clams and prawns, boasting some of Spain’s finest ingredients. Don’t be put off by its difficulty, it is easier than it seems. Just follow our easy recipe to enjoy this delicious seafood paella with the authentic taste of Spain.
1 kg mussels
1 squid or 1 cuttlefish
200 g clams
250 g prawns
1 pinch parsley
1 pinch saffron threads
2 large garlic cloves
5 grains black pepper
Salt to taste
3 tbsp extra virgin olive oil
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 tomatoes, grated
2 cups Valencia rice
5 cups water or fish/seafood stock
For the seafood
- First, discard any mussels that are opened. Then clean and debeard the mussels. Scrub each mussel individually, trying to remove the things attached to the shell. To debeard, pull the threads from shells using your fingers.
- Steam the mussels until they open. To do it, place the mussels in a pot with 2 cups of water, cover the pot, and turn the heat to high. Reduce the heat to medium when steam starts to escape and wait until the shells have opened. Then remove them and discard any unopened mussels. Remove most of the mussels from shells.
- Cut the squid or cuttlefish into slices.
- Wash the clams in cold water and set all the seafood aside.
- Peel most of the prawns, leaving some unpeeled.
For the rice
- Mash the garlic, salt, pepper, saffron and parsley together.
- In a paella pan, heat the olive oil on medium-high heat. When hot, add the chopped peppers and fry until they are softened but not brown. Then add the garlic mixture and stir thoroughly. Cook for 2 or 3 minutes.
- Add the grated tomatoes and cook for a couple of minutes. Then stir in the squid or cuttlefish and the clams. Continue cooking until the clams open.
- Once opened, add the rice. Stir thoroughly, making sure that all the grains are coated with oil. Stir in the peeled prawns and the mussels removed from shell.
- Pour the cups of hot water or the cups of stock and mix, then season with salt and mix again. Arrange the mussels with shell and the unpeeled prawns on the top.
- Bring the stock to a boil, and then turn down the heat. Simmer for 20 minutes or until the rice is tender and the liquid has been absorbed. Finally, remove the paella pan from the heat. Cover it with a cloth and let the Spanish rice stand for 5 minutes before serving.
For other Spanish rice recipes, take a look at: