Summer Recipe: Seafood Paella in a Pan

One of the most iconic dishes of Spanish cuisine and among the most visually impressive and beloved specialties of the Mediterranean, paella de marisco is the famous seafood paella in which squid, mussels, clams, langoustines, and king prawns come together with tender rice to create a recipe rich in unmistakable aromas and flavors.

Colorful, convivial, and surprisingly easy to prepare, seafood paella is perfect for a summer dinner with friends and family. With a little skill in cleaning fresh seafood and a large frying pan, you can easily recreate this specialty at home and bring the atmosphere of the Spanish coast straight to your table.

Seafood Paella in a Pan: Ingredients for 4 Servings

• 320 g paella rice (or Roma or Arborio rice)
• 300 g cleaned squid
• 12 mussels
• 12 clams
• 4 langoustines
• 8 king prawns
• 150 g peas
• 1 red bell pepper
• 1 ripe tomato
• 1 yellow onion
• 2 garlic cloves
• 1 liter hot fish stock
• 1 sachet saffron
• 1 teaspoon sweet paprika
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, finely chopped
• 1 organic lemon, cut into wedges for serving

Preparation

First, soak the clams in cold salted water for at least one hour to purge any sand. Meanwhile, thoroughly clean the mussels, squid, and king prawns. Cut the squid into rings and set aside.

In a large, wide frying pan, sauté the chopped onion and garlic cloves in the extra virgin olive oil. Add the bell pepper cut into strips and cook for a few minutes until softened.

Add the squid and cook for about 5 minutes. Then add the rice and toast it briefly, stirring gently. Stir in the diced tomato, sweet paprika, and the saffron dissolved in a small amount of hot stock.

Gradually pour in the fish stock until the rice is covered and continue cooking over medium heat, avoiding excessive stirring. After about 10 minutes, add the peas, king prawns, and langoustines.

Meanwhile, cook the mussels and clams in a separate saucepan until they open. Discard any shellfish that remain closed and strain the cooking liquid, adding a few spoonfuls to the paella to enhance its flavor.

When the rice is almost cooked, arrange the mussels and clams on top and continue cooking for another 5 minutes. Season with salt and pepper to taste.

Allow the paella to rest for a couple of minutes before serving. Finish with a generous sprinkle of freshly chopped parsley and a few lemon wedges.

All that's left to say is: enjoy your meal!