This extraordinary Spanish paella marinera is a vibrant celebration of sea and land, designed to delight and impress with every spoonful. Perfect for a festive gathering or a special family meal, it embodies the spirit of Spanish cuisine with a touch of creativity.
100mL olive oil
100 g chorizo, finely sliced (optional)
1 large onion, finely diced
3 garlic cloves, minced
3 medium, ripe tomatoes (peeled and finely diced)
2 tsp sweet paprika
Saffron threads
2 large squid, cleaned and sliced into thin rings
400 g short grain rice (opt for Bomba or Calasparra where you can)
300mL white wine
1L seafood stock
16 prawns, shells on
16 mussels
12 clams
8 scallops (optional)
Lemon wedges for serving
In a 16-inch paella pan, or the largest, flattest pan you have, heat the olive oil over a medium-high heat.
Add the chorizo slices slices first, if using, to release their oils and the smoky flavour. Then add the onion and sauté until the onion is translucent.
Add the minced garlic, cooking until fragrant, then the diced tomatoes and sweet paprika. Cook until the tomatoes have broken down and the mixture is rich and thick.
In a separate pot, bring the white wine and seafood stock to a gentle simmer. Add the saffron threads, allowing them to steep and add colour to the liquid.
Stir the squid into the tomato mixture, cooking briefly to add colour, but not to fully cook it.
Mix in the rice, ensuring it is well-coated by the base. Flatten it in an even layer, then pour over the saffron-infused stock. Arrange the pan so the rice cooks evenly, without stirring, to encourage the formation of the socarrat.
Halfway through the cooking, arrange the prawns, mussels, clams and scallops over the rice. Cover the pan with with or lid, if needed, to help steam the shellfish.
Listen for the crackling sound indicating the formation of the socarrat, adjust heating as necessary to avoid burning.
Once the rice is cooked and the seafood is done, remove the pan from the heat. Cover with a tea towel and let it rest for a few minutes. Serve directly from the pan with lemon wedges for a bright finish.
Notes:
Enhance the paella with you favourite seafood, adjusting quantities to preference.
Turmeric can substitute saffron for colour, but saffron is irreplaceable for authentic flavour.
