This Valencian seafood paella is an authentic Mediterranean feast with all the flavors of the sea. It combines rice, a flavorful homemade broth, and fresh seafood. Perfect for a special meal, following a traditional Valencian-style recipe.
Equipment
- 1 Paella pan (Preferably 16 inches in diameter)
- 1 sharp knife
- 1 Wooden ladle
- 1 Grater
Ingredients
Fish broth (fumet)
- 4 1/4 cups water
- 1 lb 2 oz fish bones and heads
- 5 1/4 oz onion (about medium size)
- 3 1/2 oz carrot
- 3 1/2 oz leek (white part only)
- 1 clove garlic, medium or large
- 1 leaf bay leaf
- 1 tbsp salt (suggested, adjust to taste)
Paella
- 1 1/2 cups bomba rice (see notes for other names or alternatives)
- 1 ripe tomato
- 1/2 red bell pepper
- 2 cloves garlic (medium or large)
- 7 tbsp extra virgin olive oil
- 1/2 tbsp sweet paprika powder
- 1 pinch saffron threads
- 1 tbsp salt, adjust to taste
- 1/2 cup dry white wine
- 3 cup hot fish broth (described above)
Seafood
- 8 large prawns, cleaned
- 7 oz squid, cleaned
- 7 oz mussels, cleaned
- 4 scampi (optional)
Instructions
Pre-preparation
- Dice the onion.
- Slice the carrot.
- Chop the garlic into small pieces.
- Slice the white part of the leek; the green leaves won’t be used.
- Cut the red bell pepper into strips.
- Leave one garlic clove (for the broth) whole or in large pieces; finely mince the other two cloves.
- If you didn’t buy the seafood cleaned, clean it now.
- Cut the squid into rings.
Preparing the fish broth (Fumet)
- In a large pot, heat the water and add the fish bones and heads, along with the onion, carrot, leek, 1 whole garlic clove, bay leaf, and salt.
- Bring to a boil and simmer for 25–30 minutes, skimming off any foam that rises to the surface.
- Strain and keep hot.
Paella preparation
- Heat the olive oil in the paella pan over medium heat.
- Sauté the prawns and scampi for 1–2 minutes per side until colored. Remove and set aside.
- Add the squid and sauté for 3 minutes.
- Add the minced garlic and red bell pepper strips. Sauté 2 minutes more.
- Add the grated tomato and cook until reduced, about 5 minutes.
- Sprinkle in the sweet paprika and saffron, stirring quickly so it doesn’t burn.
- Pour in the white wine and let it reduce.
- Add the rice and stir well to coat it with the flavors.
Rice and final cooking
- Pour in the hot fish broth and spread the rice evenly without stirring again.
- Cook over high heat for the first 8 minutes.
- Reduce the heat to medium-low and cook for 10 minutes more.
- Arrange the mussels and clams over the rice, distributing them evenly.
- Place the prawns and scampi on top during the last 5 minutes of cooking.
- Once the liquid is absorbed and the rice is al dente, remove from the heat and let rest 5 minutes before serving.
Notes
- Authenticity: Although the original Valencian paella does not include seafood (it is made with rabbit, chicken, and green beans), this version is a traditional adaptation with ingredients from the sea.
- Proper rice: It is important to use bomba or sénia rice, as it absorbs the broth well without overcooking.
- Do not stir: Once the broth is added, the rice should not be stirred to achieve the right texture and the characteristic “socarrat” at the bottom.
- Fresh seafood: If possible, use fresh seafood instead of frozen to maximize flavor.
- Homemade broth: It is always better to make homemade fumet instead of using commercial broth, as it enhances the flavor of the rice.
Alternatives to bomba rice
Bomba rice is ideal because it absorbs liquids well without overcooking. However, if you cannot find it, you can use:- Sénia rice: Another Valencian variety, round grain with good absorption.
- Bahía rice: Similar to sénia, common in the Valencian Community.
- Carnaroli or arborio rice: More common in risottos, but works well in paellas.
- Japanese rice (short grain): Can be used in emergencies, though it tends to be stickier.
- Jasmine or basmati rice: Not recommended, as its long grain does not absorb broth well and changes the paella texture.
- Bomba rice: 3 parts broth to 1 part rice.
- Other varieties (bahía, sénia, carnaroli): 2.5 parts broth to 1 part rice.
Nutrition
Serving: 300gCalories: 520kcalCarbohydrates: 65gProtein: 28gFat: 14gSaturated Fat: 2gCholesterol: 110mgSodium: 780mgPotassium: 650mgFiber: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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