Seafood Paella with Socarrat

Name: Seafood Paella with Socarrat
Prep time: 40 min
Cook time: 60 min
Yield: 6 portions
Cuisine: Spanish
Ingredients: 400 g · 2 cups Calasparra or Bomba rice; 500 g · 1 lb shrimp, whole; 500 g · 1 lb mussels; 300 g · 10 oz squid, in rings; 1¼ l · 5 cups homemade seafood broth (fumet); ½ g · 1 pinch saffron threads; 3 g · 1 tsp sweet paprika; 80 ml · ¼ cup olive oil; 16 g · 4 cloves garlic, minced; 250 g · 2 tomatoes tomatoes, grated; 8 g · 1½ tsp salt; 100 g · 1 lemon lemon, wedges

🍽 Serves 6⏱ Prep 40 min🔥 Cook 60 min🌍 Spanish

Bomba rice cooked in a homemade fumet with saffron, shrimp, mussels and squid, finished with a crisp socarrat.

📍 Valencia · Spain

The story of the dish

Paella was born in the rice fields around Valencia's Albufera lagoon; the seafood version (paella de marisco) grew along the Mediterranean coast.

The name: Paella is the Valencian word for the wide, shallow pan; socarrat is the toasted rice at the bottom.

Ingredients

Ingredient	EUg · ml	UScups · spoons
Calasparra or Bomba rice	≈ 400 g	≈ 2 cups
shrimp whole	≈ 500 g	≈ 1 lb
mussels	≈ 500 g	≈ 1 lb
squid in rings	≈ 300 g	≈ 10 oz
homemade seafood broth (fumet)	≈ 1¼ l	≈ 5 cups
saffron threads	≈ ½ g	≈ 1 pinch
sweet paprika	≈ 3 g	≈ 1 tsp
olive oil	≈ 80 ml	≈ ¼ cup
garlic minced	≈ 16 g	≈ 4 cloves
tomatoes grated	≈ 250 g	≈ 2 tomatoes
salt	≈ 8 g	≈ 1½ tsp
lemon wedges	≈ 100 g	≈ 1 lemon

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Dji Osmo Pocket 3 Creator Combo	🛒 Buy	🛒 Buy
Garcima la Ideal 20232 Enamelled Steel Paella	🛒 Buy	🛒 Buy
Geepas 4 Digit Led Display Digital Infrared C	🛒 Buy	🛒 Buy
Btag Digital Kitchen Food Weighing Scale For	🛒 Buy	🛒 Buy
Santo Tomas Bomba Rice	🛒 Buy	🛒 Buy
Bayara Paprika Powder	🛒 Buy	🛒 Buy
Garcima 18-inch Enameled Steel Paella Pan	🛒 Buy	🛒 Buy
Wine Folly: Magnum Edition: the Master Guide	🛒 Buy	🛒 Buy

Also used: stock pot · fine-mesh sieve · grater

Method

Make the fumet with shrimp heads and shells, fish bones and aromatics; strain and keep hot with the saffron.
Sear the shrimp in olive oil in the paella pan and set aside, then sauté the squid.
Add garlic, then the grated tomato and paprika, and cook the sofrito until dark and jammy.
Add the rice, stir once to coat, then pour in the hot fumet and spread the rice evenly; season.
Cook without stirring: 10 minutes on high, then 8 to 10 on low, adding the mussels and shrimp on top.
Turn the heat up for the last 1 to 2 minutes until the bottom crackles (socarrat).
Rest 5 minutes under a cloth and serve with lemon.

👨‍🍳 Chef’s tips

Never stir once the broth is in: that is how the socarrat forms.

📱 Scan to watch me cook ityoutu.be/gtVHk6UxoNwEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

560kcal

38 gprotein

58 gcarbs

18 gfat

Allergens

CrustaceansMolluscs

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▶ Watch me cook it: youtu.be/gtVHk6UxoNw

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