Paella de marisco 
Seafood Paella
Seafood paella is always delicious. I made this one as I went along, just like my mother used to make it and as I remember it. If you prefer a mixed paella, once the vegetables are sautéed, add the meat and brown it, then continue with the rest of the recipe. You can also add whole shrimp or other types of fish if you like. I hope you enjoy it.
Seafood Paella
Seafood paella is always delicious. I made this one as I went along, just like my mother used to make it and as I remember it. If you prefer a mixed paella, once the vegetables are sautéed, add the meat and brown it, then continue with the rest of the recipe. You can also add whole shrimp or other types of fish if you like. I hope you enjoy it.
Cooking Instructions
- 1
First, make the fish stock. In a pot, add the squid, shrimp, and mussels with enough water to cover them. Bring to a boil over medium heat.
- 2
Wash and dice the vegetables. Heat the paella pan or a large pot with a generous drizzle of olive oil, then add the vegetables and sauté over medium-low heat, stirring occasionally.
- 3
While the stock and vegetables are cooking, grate the three washed tomatoes and mince the garlic clove. Set aside.
- 4
When the mussels have opened, the stock is ready. Remove the mussels, shrimp, and squid with a slotted spoon and set them aside on a plate. Separate the mussels from the squid and shrimp.
- 5
When the vegetables are soft, add the minced garlic, stir, then add the squid and shrimp. Sauté for 3 minutes, then add the grated tomato. Stir as it cooks.
- 6
After 5 minutes, add the rice (I use about 1 1/2 cups per person, but adjust to your preference). Stir and add the white wine. Continue stirring.
- 7
Let the wine reduce a bit, then gradually add the fish stock, just enough to cover the rice, stirring to prevent sticking. Keep adding stock as it reduces, stirring each time.
- 8
Repeat this process until the rice is cooked. This helps prevent the paella from becoming too soupy. The second time you add stock, also add the paella seasoning packet and season with salt and pepper to taste. Keep stirring.
- 9
When the liquid has reduced again, taste the paella and adjust salt and pepper as needed. Add a bit more stock, stir, then add the mussels. Lower the heat and cook for 5-10 more minutes. Ready to serve!
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