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Paella de marisco

Paella de marisco

Paella de marisco recipe by of 27-04-2012 [Updated on 27-08-2018]

There Paella is a Spanish preparation based on rice, oil and saffron, its name derives from the word Paella which indicated a large, shallow pan with 2 side handles that was used in the Valencian community to cook various rice and meat dishes.
The most famous paella is "the Valencian one" which is prepared with chicken and rabbit meat with the addition of tomatoes, peppers, green beans, beans and snails
The most common variants are the paella de pescado which involves the use of fish and vegetables, the paella de marisco prepared with seafood, shellfish and vegetables and the paella mixta where both meat and fish are used.
I prepared this paella de marisco for a dinner at my parents' house where I wanted to do my best to do justice to a pseudo paella mixta that I had prepared a few years ago and which was good, but had very little Spanish. After having documented myself well on the doses and the procedures, I got to work with the help of my mother who cleaned the fish and I prepared this very tasty dish for my family, my paella made everyone remain speechless and enthusiastic they erased from their memory the bad experiences of various paellas tasted on the ramblas in Barcelona :) Apart from the preparation and cleaning of the fish which require a lot of time and work, all in all making the paella de marisco is quite simple and with this recipe I assure you a great success. I would also like to point out that you can find this recipe in the May issue of la prova del cuoco magazine in the international recipes section :) Happy weekend everyone and the next recipe;)


How to make paella de marisco

Let's start preparing the shellfish stock
Clean the prawns, set the peeled prawns aside and prepare the stock with the heads by cooking them in a liter and a half of water, together with a carrot, celery, onion and cherry tomatoes. Cook for about 30 minutes.At the end of cooking, filter the fumet with a special colander, add the saffron to it and set it aside.In the meantime we cook the vegetables and clean the fish that we will need to prepare the paella.
Roast the pepper on a plate then, remove the skin and seeds, cut into strips and set aside.
Boil the peas in lightly salted water for 10 minutes, drain and set aside.
Clean and cut the baby octopus and squid into slices and set aside as wellClean the clams and mussels by brushing them under running water, set aside a handful of seafood that you will cook at the end and that you will need to decorate the dish.
Open the clams and mussels by putting them in two separate pans with a lid and cooking everything over high heat for a few minutes or until the valves have opened.Strain the liquid from the seafood and add it to the fish stock, shell the molluscs and set them aside.When you have everything ready you can start preparing the paella de marisco Chop the onion together with the garlic cloves, put them in a paellera or a large pan with the oil and cook for 5/10 minutes. When the onion is golden, add the squid slices and the baby octopusNow add the shelled shrimp tails and the cherry tomatoes, mix and then add the rice Toast the rice in a pan then raise the heat and simmer by adding the white wine.
When the wine has evaporated, add the prawns, mix everything and start adding the boiling fumet.Now add the peppers and peas, taste and season with salt if necessary and without stirring, shake the pan to mix everything well, adding the fumet as it is absorbed.

When almost cooked, add the seafood and finish cooking the rice by adding the necessary fumet so that the paella does not dry out too much.

In a separate pan, open the seafood that you had kept aside while in another pan, roast the prawns with a drizzle of oil.

When the rice is cooked, turn off the heat and decorate the paella de marisco directly in the paellera with the seafood and scampi.

Wait a few minutes before serving to allow all the flavors to settle well. Accompany the paella de marisco with a few slices of lemon.

Paella de marisco, the sea on a plate

If there is a dish that instinctively makes you think of summer, this is definitely the Paella: it is enough to combine it with a glass of sangría and it is already like feeling the breeze of a Spanish beach. And if the classic version, the & # 8220valenciana & # 8221, mainly includes meat and vegetables, there are also variations that include fish and seafood. This is the case with the paella de marisco, in which molluscs, crustaceans and vegetables enrich this rich single dish. But be careful: a superficial preparation risks transforming the paella into a seafood risotto. So here's how to prepare the perfect paella de marisco.

Origin of paella

Paella was born in southeastern Spain, like recovery plate of the peasant tradition. Basically, the housewives cooked everything that the countryside gave them together with the rice, including artichokes and snails. The “seafood” versions, such as the paella de marisco, are instead more refined and later in time: their recipes, difficult to code, were born in the coastal areas of the eastern coast of the Iberian Peninsula.

Paella de marisco original recipe

Which rice to use for paella?

The ideal would be to use Spanish rice: the Bomb is the best solution, but there is also the Valencia, the Bahia or the Senia. The local alternatives areArborio, the Carnaroli or theNative to.

How to prepare paella de marisco

To prepare the paella de marisco, start by cleaning the fish: for four people cut into four or five rings squid small and striped a seppia. In a pan, sauté 300 g of shrimp and eight scampi with oil, while you open about 500-700 g of mussels in another pan with oil, garlic and parsley. Filter the cooking juices of the mussels and add the fish broth, until reaching a total of 1.5 liters of liquid. Heat in the "Paella"- technically the name of the typical pan iron with two handles (but if you don't have it, use a large non-stick pan) - 100 ml of oil with cuttlefish and squid. Now pour the broth into the pan and, as soon as it boils, add 400 g of rice and a sachet of saffron. This first step is essential: stir the rice only for the first five minutes, in order to make it blend well, but then don't touch it anymore, the starch must not be released, it is not a risotto. And never mind if you stick to the edges: this is precisely the best part of paella, the delicious burnt crust attached to the pan, which in the parts of Valencia they call & # 8220socarrat“.

Paella on the table

After the first five minutes of cooking over high heat, lower the heat and add a Red pepper cut into strips, 100 g of peas (also frozen) and shelled mussels. Since the paella de marisco should not be mixed too much, arrange the ingredients in a more or less artistic way on the surface. Cook for another ten minutes over high heat, remove the pan from the heat and add scampi, prawns And lemon wedges. As a last step, bake the paella for another five to ten minutes for make the surface crisp before serving it.

The recipe for sea paella (marisco) from la piccola casa

Ingredients for 4 people

300 grams of rice (carnaroli is fine)
500 gr of muscles (mussels or mussels
1 squid of about 2 or 3 ounces (have it cleaned by the fishmonger or use the frozen rings)
3 ounces of cuttlefish (frozen ones are good)
a handful of shrimps (about 2 or 3 ounces)
8 king prawns
1 bell pepper
100 gr of peas
1 fillet of grouper
White wine
3 coppery tomatoes
EVO oil (extra virgin olive oil)
a liter of fish broth
a teaspoon of saffron pistils (or two sachets)

Clean and wash the muscles (mussels or mussels), remove the byssus (the beard that comes out of the valve). wash the prawns and prawns, then peel some prawns by removing the heads. If the fishmonger has not done it, clean the squid and then cut the squid into rings (if you want you can use the frozen squid rings directly).

Heat two or three tablespoons of extra virgin olive oil in a large pan with a clove of unpeeled garlic.
Then add the prawns and prawns and brown them for a few minutes (they will turn red). Remove them and keep them aside. Then remove the clove of garlic.

Now add the squid and cuttlefish and brown them for a few minutes, then add the grouper fillet cut into small pieces. Add the brunoise of peppers and tomatoes and cook for 5 minutes. Add some paprika, then add the peas.
Mix all the ingredients and add the rice and immediately cover with the boiling broth. Add the saffron, stir and keep the heat on for a few minutes.
Moderate the heat and cook for 15 minutes without stirring. If the broth gets too dry, add some without stirring.
After 15 minutes, add the prawns and prawns, the muscles (mussels) and cook for a few more minutes.


  1. Start with cleaning the mussels. Brush and clean the shells of the mussels with a small brush or by rubbing them vigorously together. Discard any broken or partially open mussels. Rinse the mussels under running water and dip them into a tub full of cold water.
  2. Meanwhile, clean the prawns, removing the pulp from some and leaving others whole for decoration. To remove the lobster pulp, leaving the shell intact, place the back of the crustacean on one hand, insert the tip of the scissors into the ventral cartilage, and cut along both sides. Remove the cartilage with your hands. Anyone who wishes can cut the legs. Insert a finger under the pulp, exerting slight pressure, until the pulp is completely detached. Remove the intestinal filament with the help of a stick if necessary. To completely eliminate the carapace, leaving the pulp attached to the head, place the back of the lobster on one hand. Insert the scissors at the attachment of the tail and cut it in half, up to the head. Turn the scampi with the belly resting on the hand, then cut it in the same way in the dorsal part. Gently remove the carapace and remove the intestinal thread with a stick.
  3. Proceed with cleaning the prawns. To clean the prawns only of the intestinal thread, thus leaving the carapace, proceed in this way instead. After washing, place the prawn on the cutting board, with its head facing us. Insert the scissors into the armor, then score the back. Insert a stick inside, into the cut created until it reaches the intestinal thread. Lift the intestine, pull it gently, first on the head side, then on the other side, being careful not to break it. . Wash the squid in running water. Using two hands, but without too much energy, separate the tentacles from the rest of the body: by doing so, you can remove part of the entrails because they are attached to the head. Remove the internal cartilage pen. Empty the bag of other residues of the entrails and the ink bag, then wash the squid in running water, freeing it from the internal membranes. Proceed with the elimination of the skin: cut the squid and pull the skin with your hands. With a knife, cut the fins and peel off the skins following the same procedure. Those who wish can turn the bag over and wash the inside with cold water. Now devote yourself to cleaning your head. Clean the clump of tentacles from the head and entrails that have remained attached. Press the tentacles in the center to remove the central rostrum. Cut the head at eye level. Rinse the head and the bag in water: the squid are ready for cooking.
  4. Clean the peppers, cut them in half, remove the internal filaments and seeds. Reduce the peppers into thin slices.
  5. Bring about 700 ml of water to the boil and add lightly salt. When the water boils, plunge the shellfish carcasses into it and let it boil to prepare a very quick fish stock.

Did you know that
To prepare a more aromatic fish stock, we recommend adding a carrot, a stick of celery and, to taste, an onion or a shallot to the water. Everything will then be left to cook for at least an hour.

  1. Pour 2 tablespoons of oil into the paella pan, flavor with a clove of garlic and brown the squid rings. Add a pinch of salt and the chilli. When the squid are golden, deglaze with the white wine, let it evaporate and add the peppers into strips. Add a ladle of fish stock and cook slowly for 15 minutes.
  2. Meanwhile, hatch the mussels. Heat a saucepan for a minute, then combine the rinsed and drained mussels with the soaking water and cover with a lid, stirring occasionally. After 5 minutes, the mussels will have hatched. With a skimmer, remove the mussels and filter the sauce. Allow to cool, then shell part of the mussels, leaving about 1/3 whole for decoration.
  3. Weigh the mussel sauce and gradually add the fish stock until 700 ml of liquid is obtained. Bring to the boil.
  4. Dissolve a sachet of saffron in a ladle of hot fish stock.
  5. Pour the rice into the paella pan and toast it for one minute over high heat. Combine all the fish stock (together with the filtered mussel sauce), the melted saffron, the shelled peas and wait for the boil to resume. Cover with the lid and cook for 12 minutes, taking care of do not mix rice and to keep it boiling.

Did you know that
The ideal rice for the preparation of Paella is the "bomb" quality, unfortunately difficult to find in Italy. As an alternative, the use of Arborio or Originario rice is suggested, if the paella is consumed immediately. On the other hand, parboiled is recommended when paella is not served immediately: this quality of rice, in fact, keeps cooking very well and does not overcook.
Paella can also be cooked without a lid: in this case, however, the liquid will tend to evaporate, so the quantity needed must be 3 times higher than the weight of the rice (300 g of rice 900 ml of liquid).

Paella de marisco - Recipes

600 gr calasparra or bomba rice
6/8 shrimp
6/8 scampi
2 cuttlefish
2 large squid
mussels and clams to taste (I think I used a total of 600g)
a nice handful of peas
two red peppers
Pimentón a pinch
oil, garlic, parsley stalks
fish broth (for 600 grams of rice at least 1.5 liters)
salt if necessary

3 cloves of garlic
1 egg yolk
200 gr of extra virgin olive oil
1/2 lemon

After about fifteen minutes, place the prawns, prawns and the rest of the fish on the rice. We let the rice cook without ever mixing it!
When the rice is almost cooked, place the half shells filled with the mussels, standing upright.
Turn off the heat and place a sheet of parchment paper or newspaper wet and squeezed on the paella on the paella, taking care not to touch the rice. This is used to dry the paella even on the surface. If you simply cover it with a lid, it will make it much wetter.
Let's keep it like this for 5 minutes.
Let's serve it with lemon wedges and the garlic sauce.

Alioli sauce preparation
In a mortar, reduce the cloves of garlic deprived of the core to a cream, put them in a glass and add an egg yolk, a pinch of salt and the juice of half a lemon, then blend with the blender adding the oil slowly, when it is whipped like mayonnaise, the garlic sauce is ready.

Feeling in Spain: my Paella de Marisco

The last time I ate the real one paella de marisco Spanish? In Valencia now months ago (I advised you where to eat in Valencia in a post! Did you read it?) & Hellip but the one I remember with most pleasure was the paella I ate in Barcelona, ​​on the occasion of my friend Chiara's bachelorette party (by the way, has just started his adventure by creating his own travel blog, follow it up SmileTravelling!)

I started cooking it at home since Marco gave me a birthday paellera, the pan where this delicious dish is usually cooked.

I prepare it often, I love Spanish cuisine, and cooking dishes from the world is a bit like reliving the journey itself (I talked about it in a my post, and several months ago in the interview for the blog Travel & Delights).

The one I cook for & ograve it is not the classic recipe, but a reinterpretation, a dish that comes close to Paella, first of all because it is I do not use the rice that should be used: the one for paella is the Bomba rice, and unless you buy it in Spain, here in Italy you will hardly find it (if you know some places to buy it, I would be grateful!). My advice if you don't have one paellera, it is necessary to use a low and wide pan, one of the best ones for conducting the heat well in every part, and put it on a large fire, otherwise only the rice in the middle is cooked (the first experiment went wrong docet).

Paella ready! Photo made by Chiara just last night & # 128578

Ingredients for a 32 cm paellera & Oslash (3 large portions):

  • 250 gr of Roma rice
  • 1 clove of garlic
  • 5 fresh prawns (unshelled)
  • 10 king prawns
  • 2 handfuls of fresh mussels
  • 2-3 handfuls of shrimp already peeled (I use the frozen ones)
  • a handful of squid rings
  • tomato sauce to taste
  • 1 sachet of saffron
  • paprika to taste
  • chili pepper to taste
  • 1 liter of water to prepare the fish broth
  • parsley to taste
  • extra virgin olive oil


  • Chop the garlic and parsley
  • Cut the squid rings into small pieces
  • In a pan, open the mussels and filter the sauce, set it aside
  • Shell all the mussels except 5-6 which will be used to garnish the paella
  • Shell 5 prawns, put the other 5 aside
  • Prepare the fish broth by boiling 1 liter of water with the shelled prawns shells and the filtered mussel sauce

Let's proceed in cooking:

Prepare a sauté with oil, garlic, parsley and chilli

When the sauté & ldquoprofuma & rdquo add the prawns and sauté them for a minute, then set them aside

Add the squid, shrimp and shelled mussels

Add a little tomato sauce, paprika and a glass of fish sauce, cook everything for at least 10 minutes, then season with salt and possibly more chopped parsley

Dissolve the saffron in a little fish broth and add it to the paellera.

Distribute the rice evenly throughout the paellera, and add more broth to cover the rice by at least 2 fingers.

Add the mussels in their shells, the prawns and the unshelled prawns, then I recommend the rice will not be touched again until you have to serve it!

After 20 minutes? Turn off the heat and let the paella rest for 5 minutes.

To serve and above all & helliptaste!

Ps. Do not worry if you cannot turn the rice, it is right that a crunchy crust forms at the base, indeed, better!

Pps. If you accompany paella with good sangria, it's even better!


First we make the broth:

We clean 4 prawns and 4 prawns (if you watch the video it will be very easy to understand how to do it). Keep the clean tails aside, we will need them to enrich the paella while carapaces and heads, with the exception of the intestine, will be needed for the broth.

In a saucepan, heat the 3 tablespoons of oil and then add the vegetables cut into small pieces, then onion, garlic, carrots and tomatoes and the chilli. Also add the scraps of the crustaceans, pressing above all the heads with a wooden spoon, because they are the elements that will give more flavor to the broth.

Deglaze with the white wine, then add the water, the parsley stalks, add salt and cook over low heat for about 40 minutes.
After this time, let the broth cool slightly so that it will flavor more and then filter it. Keep it aside.

We clean the fish.

Let's clean the squid (and also here I bring you back to the video that is all clearer) and let's dedicate ourselves to cleaning and cooking the mussels. Just remove the byssus (the beard) with the help of a knife or with your hands and let them open for about 3 minutes in a pan over high heat. As soon as they open, filter the liquid they released and keep some with the shell (they will be used for decoration) while for the most part you discard the shell and keep only the fruit.

Avoid overcooking the mussels. As soon as they open, turn off the flame because otherwise they become rubbery. Obviously the mussels that do not open, discard them.

We brown the crustaceans.

In the paella (if you have it, use it) or in the pan you will use to cook the paella, heat 3 tablespoons of oil and brown the remaining 4 whole prawns and the other 4 prawns for a maximum of 3 minutes (always over a high heat). 'they whole. Keep them aside.

We cook the paella and then we are done.

Brown the onion, which you have previously chopped, in the paella or in a large and low pan, the garlic, also chopped, together with the last 3 tablespoons of oil and the teaspoon of paprika. Add the peppers cut into julienne strips and the peas (if fresh, add them immediately, if they are frozen, cook them for the last 6 minutes of cooking the rice).

Then add the broth (it must be 750 ml) and the water of the mussels. Also add the tomato sauce, saffron and a little salt, because the sauce will already be nice and tasty. As soon as the liquid begins to boil, add the rice, give it a slight stir and from this moment do not move it anymore. Maybe you could shake the pan a little to distribute the liquid better.

When 4 minutes of cooking are missing, distribute the squid that you have reduced into rings and the tentacles into small pieces on the surface and when 1 minute is missing, add the chopped crustacean tails and the shelled mussels. Proceeding in this way your fish will remain very tender.

Before serving, give it a coarse stir to better distribute the ingredients and decorate the surface with the whole prawns and prawns and the mussels in their shells. Serve it immediately.


Obviously, the indispensable ingredients for a good paella are rice, which would be better to use the variety "bomba", typical of Spain, a rice characterized by a rather small grain, not too starchy and which cooks well. It is also true that in Italy it is difficult to find it, so as a variant I recommend Carnaroli, which among the many Italian rices is probably the one that comes closest to the quality of the Spanish one.

Then spices are another fundamental ingredient for a tasty paella: therefore sweet paprika, which has the task of enriching, but the spice that absolutely cannot be missing is saffron. I advise you to use two sachets for 400 g of rice because the yellow color must be intense, as intense as the scent must be, obviously without prevailing but rest assured that if you follow this recipe to the letter it will not happen.

The vegetables are easily replaceable according to the season and tastes: usually green beans, peppers and tomatoes are added but I prefer to use peas instead of green beans and the tomato in paella I prefer to replace it with puree. Rather, I add the tomatoes to the broth that I will need to cook it.
In reality, in the version with fish, many don't even add vegetables, but I like them: a p & ograve because they also nutritionally enrich the dish and make it a perfect single dish, a p & ograve because it is tastier and more colorful.

The broth especially in this version is not more important. You could use a vegetable broth but the fish stock is the winning idea. You have shellfish scraps, scampi and shrimp scraps at your disposal. Very well, take advantage of them.
Did you throw them away before? But do you know that the typical taste of the sea can be found in the heads of crustaceans more than in the tail? The tail is soft and pulpy but the real flavor is in the head and carapace. Woe to you if you throw them away again. Also because you could use them in other ways, for example to prepare a pasta sauce or a very tasty fish soup. For this reason it is advisable to buy shellfish with the head.

In addition to crustaceans, to prepare it you need molluscs (hence the name Marisco), so you absolutely cannot avoid them. Tradition includes mussels and squid but you could also choose clams and cuttlefish.

Let me know if you liked this recipe and if you will try it.
Of course, I also recommend watching the video at the beginning of the recipe, to have an even more detailed view of the recipe.
We, as always, see you next time.

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Paella de marisco (with seafood)

There paella de marisco is one of the best known variations of the traditional dish of Spanish cuisine based on saffron-flavored rice, to which various types of ingredients are added, which can be meat, fish or vegetables, often also combined with each other. In the version shown here, the protagonists are seafood ingredients, among which seafood stands out.

The paella de marisco is in fact also known as Seafood Paella, precisely to indicate the characterizing ingredient of the recipe itself. In addition to being a particularly rich and tasty version, it is also a very spectacular dish, which always wins over all guests. The fish, or rather the molluscs, usually chosen for this recipe are squid, mussels and prawns, inevitable, scampi and clams, optional. Of course, you will find everything you put on your plate, or rather in the paellera , and the recipe becomes even tastier. In addition, a bit like all the dishes of the sunny and smiling Iberian Peninsula, they cannot be missed saffron and paprika to give taste and color to the dish.


To prepare the paella spanish recipe, start by cleaning the prawns, remove the shells and keep them aside, clean the squid well by removing the outer skin, bone, beak and eyes, wash them and cut them into strips.

Let the mussels open by scraping them first to remove the beard and sand residues, in a pan with a drizzle of extra virgin olive oil, over high heat for a few minutes until they open.

Eliminate the shells in half of them, the others will be used with half shells for decoration.

Chop the peppers, onion and garlic into small pieces and fry them with a generous drizzle of extra virgin olive oil, cook for a couple of minutes, then add the saffron strands, the clams washed well and let them cook until they open.

Now add the squid (you can also use cuttlefish instead), let it cook for about ten minutes.

At this point, we will obviously have ready the broth or fish stock (recipe here), add in our paellera, or iron pot as low as a pan and large enough, with two side handles, the rice together with the open mussels without shell shrimp and peas, mix everything together to flavor.

Add the fish broth or fumet and as soon as it starts to boil, add a few more drizzles of saffron, the mussels with their shells, placing them on top, the prawns, lower the heat to low and cook uncovered for at least 20 minutes.

Making sure that the preparation does not dry out too much, otherwise always add more broth to the edge of your paellera, without ever stirring.

Once the rice is cooked, you absolutely have to taste it, season with salt, sprinkle with freshly chopped parsley and freshly ground pepper, let it rest for 5 minutes and bring to the table in the same pot and ..

GOOD APPETITE with the paella spanish recipe !!

The Spanish recipe paella should be consumed as soon as it is made, if there is any leftover, keep it in the refrigerator for a maximum of two days in an airtight container.

Before consuming it, add a few tablespoons of broth and heat it slightly in a pan, tossing it to prevent it from overcooking.