Spanish sea food paella from Rias Baixas

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Course: Main Course
Cuisine: Mediterranean, Spain
Keyword: paella, seafood
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people


For the broth

For the pepper sauce

For the paella


Preparation for the broth

  • In a Paella pan, Paellera, and with very hot oil, fry the onions, garlic, and tomato all together, adding the fish and the shrimp heads and adding water until fully covered.
  • Boil for 15 minutes and then drain the contents leaving only the liquid, set aside.

Preparation of the sauce

  • Sauté the chopped onions in oil, with the garlic, add the dried sweet red peppers and finally, the tomato, add a small quantity of water, and cook for 5 min.
  • Once ready, grind until you get a thick, dark red paste.

Preparation of seafood

  • Cut the swordfish into 1 cm cubes, peel half the shrimps, chop the garlic very finely.

The paella

  • In the pan, Paellera, sauté the garlic in the oil, add the fish and squid rings, once sautéed, add the rice and the sofrito paste.
  • Sauté until well blended and add the boiling broth, for every 1 cup of rice use 2 cups of broth.
  • Cook for 5 minutes over very high heat, lower the temperature to medium-low, and season to taste. Don't stir the rice.
  • After 3 minutes, add the shrimps, mussels, clams, and lobsters and cover with an aluminum foil, turn the heat off, and rest off the heat for 5 minutes.
  • Traditionally Paella is eaten directly from the pan. Start eating from the perimeter of the pan and working toward the center. To accompany the Paella, you need nothing more than lemon wedges.

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