Fisherman’s Paella Recipe
- Prep time: 15 minutes
- Cook time: 25 minutes
- Servings: 3 people
Ingredients
- 300g Paella Rice (Bomba or Senia)
- 900ml Rock Fish Stock (Caldo de Morralla)
- 300g Squid (cleaned and cut into bite-sized rings or cubes)
- 150g Peeled Shrimp
- 1 Medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 4 tbsp Tomato Sauce (Tomate frito or grated fresh tomato)
- 1 tbsp Paella Spices (Sweet paella paprika/saffron blend)
- 3 tbsp Extra Virgin Olive Oil
- Salt to taste
Step-by-Step Instructions
1. Cook the Squid
Heat the olive oil in your paella pan over medium-high heat. Add the squid and a pinch of salt. Sauté for about 3–4 minutes until it turns opaque and loses its raw moisture. Once cooked, push the squid to the outer edges of the pan (or remove it temporarily if your heat is too high) to clear the center.
2. Add Onion and Garlic
Lower the heat to medium. In the center of the pan, add the finely diced onion and minced garlic. Sauté them gently in the flavorful oil left by the squid until the onion becomes translucent and soft, about 4–5 minutes.
3. Add Tomato Sauce
Pour the tomato sauce into the center with the onions and garlic. Stir frequently, letting it reduce and darken slightly for 2–3 minutes until the water evaporates and you have a thick, rich sofrito.
4. Add Paella Spices
Sprinkle the paella spices directly into the sofrito. Stir instantly and quickly for about 30 seconds to release the aromas of the paprika and saffron without letting them burn. Mix the squid back into this central flavor base.
5. Add Rock Fish Stock
Pour in the 900ml of rock fish stock. Crank the heat up to high and bring the liquid to a rolling boil. Taste the broth now—it should taste slightly over-salted, as the rice will absorb a massive amount of flavor.
6. Add Paella Rice
Once boiling, shake the 300g of paella rice evenly across the pan. Stir it gently just once to ensure all grains are submerged and distributed uniformly. Do not stir the rice again after this step to allow the starch to lock and the crust to form. Cook on high heat for 8–10 minutes, letting the liquid level drop until the rice is visible.
7. Bring Back Seafood & Add Peeled Shrimp
Reduce the heat to low. Gently arrange the peeled shrimp across the top of the rice and bring back any reserved seafood juices or pieces. Let the paella simmer gently for another 8 minutes. The shrimp will steam to pink perfection perfectly right on top of the rice.
The Finish
Once the liquid is fully absorbed, you will hear a faint crackling sound—this is the socarrat (the toasted rice crust) forming at the bottom. Let it crackle for 1 minute, then remove the pan from the heat. Cover it with a clean cloth or foil and let it rest for 5 minutes before serving.
