Paella De Mariscos Recipe

Warm the fish stock and white wine in a saucepan over low heat until just steaming. Add saffron threads, smoked paprika and 1 teaspoon salt. Keep the broth at a gentle simmer; you will ladle it into the rice as it cooks.

Heat 2 tablespoons of olive oil in a wide paella pan (or large shallow skillet) over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add diced red bell pepper and continue to cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Push the vegetables to one side, add remaining 2 tablespoons olive oil if needed, then add the grated tomato (or crushed tomato). Simmer the sofrito until it reduces and darkens slightly, about 6–8 minutes. Season with a pinch of salt and 1 teaspoon sweet smoked paprika.

Add the bomba rice to the sofrito and stir to coat the grains in oil and tomato for 1–2 minutes; this toasts the rice slightly and helps it absorb flavor.

Evenly distribute the rice across the pan. Pour in enough hot broth to cover the rice by about 1/2 inch (start with roughly 4 cups). Stir once to distribute ingredients (after this point do not stir the rice again — allowing the socarrat to form).

Bring to a medium simmer and cook uncovered for about 10 minutes. If liquid is absorbed quickly, ladle in more hot broth, 1/2 cup at a time, keeping the rice at a steady simmer. Total liquid used will be about 5.5–6 cups depending on rice and pan; bomba rice absorbs more slowly so adjust as needed.

When the rice is about two-thirds cooked (grains are plump but still a little firm, roughly 10–12 minutes in), tuck the langoustine halves, shrimp and squid rings into the rice, pressing them gently so they make contact with the rice surface. Arrange mussels hinge-side down on top so they can steam open.

Scatter peas if using. Continue simmering gently until seafood is just cooked through and mussels have opened, about 6–8 more minutes. If the rice surface is still very wet, increase heat for the last 1–2 minutes to encourage a light socarrat (browned bottom) — listen for faint crackling and smell toasted rice. Do not burn; remove from heat when you smell a toasty aroma.

Discard any mussels that did not open.

Remove the paella from heat and cover loosely with a clean kitchen towel or foil. Let rest 5 minutes to finish steaming and settle flavors.

Sprinkle chopped parsley over the surface, season with flaky sea salt to taste, and arrange lemon wedges around the pan for squeezing.

Serve directly from the pan, encouraging diners to squeeze lemon over their portions. Enjoy hot.