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 rich in flavors and colors. A perfect dish for a special lunch or dinner, or to surprise friends, with crustaceans, shellfish, swordfish, and vegetables that make every bite a little sea voyage.
Moreover, this paella is also great cold, perfect to serve at a buffet or summer party. The secret? Prepare it the day before so the flavors meld perfectly.
Let’s prepare it together: you’ll see it’s not as difficult as it seems. The only thing you’ll really need is some available time and a bit of patience. But I suggest shortening the time by having your trusted fishmonger clean the fish for you or buying high-quality frozen fish.
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
- 12 oz Bomba rice
- 8 jumbo shrimp
- 4 large langoustines
- 10.5 oz squid
- 1.8 lbs mussels
- 1.8 lbs clams, preferably lupini
- 10.5 oz swordfish
- 1 small onion
- 2 cloves large garlic
- 5.3 oz shelled peas
- 14 oz red bell pepper
- 1 packet saffron threads
- 1 lemon
- as needed extra virgin olive oil
- 1 glass white wine
- as needed salt
- 1.8 lbs approximately of shellfish broth
- as needed fresh parsley
Tools
- 1 Paella Pan
- 1 Cutting Board
- 1 Knife
- 2 Pans non-stick
- 1 Saucepan high sides
Preparation
Clean all the shellfish thoroughly. In a pot, put a clove of garlic and brown it together with a tablespoon of extra virgin olive oil. Add the wine, let it evaporate for a minute, and finally add mussels and clams. Cover with a lid and as soon as they open, turn off the heat immediately as they will continue cooking in the rice. Once cooled, shell them (remember to leave 8 with half a shell, as they will be used for decoration) and strain the cooking water.
In a wide pan or paella pan, soften the thinly sliced onion with a generous glass of water and a pinch of salt. As soon as it starts boiling, pour in the frozen or fresh peas and cook them by slightly lowering the heat. If the water evaporates before cooking is complete, add more boiling water, otherwise, they might remain hard.
Meanwhile, clean the jumbo shrimp and langoustines, leaving them whole with head and shell but removing the intestine and legs. In another pan, sauté the bell peppers, previously cut into strips, with two tablespoons of extra virgin olive oil. Once cooked, remove them and place the shrimp in the pan.
Sauté them in the pan and after a few minutes, add the langoustines. Cooking takes about 5 to 8 minutes in total. At this point, cook the squid (already cleaned by our trusted fish shop), after cutting them into pieces, together with a tablespoon of oil and a clove of garlic chopped into pieces. Make sure to sauté them on high heat for only 5 minutes, then turn off the heat and salt. Also prepare the swordfish, cutting it into cubes. Pour the rice into a large, high-sided saucepan with two tablespoons of oil and let it toast for a few minutes. Meanwhile, boil the strained shellfish liquid and gradually add it to the rice without stirring.
Dissolve the saffron threads in a small bowl of warm water and pour it over the rice. Halfway through cooking, incorporate the shellfish, squid, and lastly the swordfish, which should be cooked very briefly to remain tender.
Add the bell peppers and peas and after mixing all the ingredients well, turn off the heat and adjust the salt.
Finally, all that’s left is to put the paella in a paella pan that can also go in the oven. Level it well, arrange the mussels with shells set aside, the jumbo shrimp, and langoustines on top. Drizzle with a bit of oil, sprinkle with freshly chopped parsley, and bake in a preheated oven for 5 minutes at 392°F (200°C) to form a golden crust on the surface.
Serve our Seafood Paella: The Spanish Recipe Rich in Taste and Colors immediately, but not before placing lemon slices on top.
Advice, Variations, and Storage
The paella keeps perfectly for up to 48 hours in the refrigerator, in an airtight container.
If possible, reheat it in the microwave or in a bain-marie.
The cold version can be enjoyed straight from the refrigerator, perfect for buffets or summer dinners.
You can also freeze it, but remember to defrost it in the refrigerator 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 the flavors.
