The Seafood Paella is one of the most iconic dishes of Spanish cuisine, originating from the Valencia region. This version is enriched with langoustines and swordfish, offering a culinary experience full of flavors and colors. A perfect dish for a special lunch or dinner or to surprise friends, with shellfish, mollusks, swordfish, and vegetables that make every bite a small journey to the sea.
Additionally, this paella is great even cold, perfect to serve at a buffet or a summer party. The secret? Prepare it even the day before, so the flavors blend perfectly.
Let’s prepare it together: you will see that it is not as difficult as it seems. The only thing you really need is some time and a little patience. But I recommend shortening the preparation time by having your fishmonger clean the fish for you, or buying frozen fish but of excellent quality.
If you like Spanish cuisine, here are links to other recipes so you can organize a themed lunch or dinner:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups Bomba rice
- 8 large prawns
- 4 large langoustines
- 10.5 oz squid
- 1.75 lbs mussels
- 1.75 lbs clams, preferably lupini
- 10.5 oz swordfish
- 1 small onion
- 2 cloves large garlic
- 5 oz shelled peas
- 14 oz red bell pepper
- 1 packet saffron threads
- 1 lemon
- q.b. extra virgin olive oil
- 1 glass white wine
- q.b. salt
- 1.75 lbs mollusk broth, approximately
- q.b. fresh parsley
Tools
- 1 Paellera
- 1 Cutting Board
- 1 Knife
- 2 Pans non-stick
- 1 Saucepan with high sides
Preparation
Clean all the seafood thoroughly. In a pot, place a clove of garlic and sauté it with a tablespoon of extra virgin olive oil. Add the wine, let it evaporate for a minute, and finally add the mussels and clams. Cover with a lid and as soon as they open, turn off the heat immediately, because they will continue cooking with the rice. Once cooled, shell them (remember to leave 8 with half a shell, as they will serve as decoration) and strain the cooking water.
In a large pan or paellera, soften the thinly sliced onion with a generous glass of water and a pinch of salt. As soon as it starts to boil, add the frozen or fresh peas and cook them on a slightly lower flame. If the water evaporates before cooking is complete, add more hot water, or they may remain hard.
Meanwhile, clean the prawns and langoustines, leaving them whole with head and shell but removing the intestines and legs. In another pan, sauté the previously julienned peppers with two tablespoons of extra virgin olive oil. Once cooked, remove them and place the prawns in the pan.
Sauté them in the pan and after a few minutes, add the langoustines. The cooking time is between 5 and 8 minutes in total. Now, cook the squid (already cleaned by your trusted fishmonger) after cutting them into pieces, with a tablespoon of oil and a clove of chopped garlic. Make sure to sauté them on high flame for only 5 minutes, then turn off the heat and season with salt. Also, prepare the swordfish, by cutting it into cubes. Pour the rice into a large, high-sided saucepan with two tablespoons of oil and toast it for a few minutes. Meanwhile, bring the strained mollusk liquid to a boil and add it to the rice little by little without stirring.
Dissolve the saffron threads in a small bowl of hot water and pour it over the rice. Halfway through cooking, incorporate the seafood, squid, and finally the swordfish, which should be cooked very briefly to remain tender.
Add the peppers and peas and after mixing all the ingredients well, turn off the heat and adjust the salt.
Finally, place the paella in a paellera that can also go in the oven. Level it well, place the reserved mussels with shells, prawns, and langoustines on top. Drizzle with a little oil, sprinkle with chopped fresh parsley, and bake in a preheated oven for 5 minutes at 392°F (200°C) to create a golden crust on the surface.
Serve immediately our Seafood Paella: the Spanish recipe full of flavor and colors, but not before placing some lemon slices on top.
Tips, Variations, and Storage
The paella keeps perfectly for up to 48 hours in the refrigerator, in an airtight container.
If possible, reheat in the microwave or in a bain-marie.
The cold version can be enjoyed directly from the refrigerator, perfect for buffets or summer dinners.
You can also freeze it, but remember to thaw it in the fridge and never at room temperature.
FAQ (Frequently Asked Questions)
Can I use brown rice?
Yes, but the cooking time is longer and the result is slightly different in taste and texture.
Can I prepare the paella in advance?
Yes, in fact, letting it rest for a day allows it to absorb flavors.
