Called in Castillan paella de mariscos or sometimes paella marinera, this fish & seafood paella is probably the most famous after the mixed paella.
The meat of the paella valenciana has been replaced by seafood and the cooking water by fish broth. It is a rice cooked with fishes or seafood, or both.
The history of this dish goes way back,it is most likely that the first rices had been cooked with products from Albufera (eels, fish broth…), the rice fields of Valencia being by the sea…
Reduce it until only remains the right amount of water, between 2,5 and 3 times the volume of rice
Pour in the rice and the saffron, properly scatter them in the paella.
Let it cook at very high heat for 8 to 10 minutes.
The rice should start to appear.
Then add the langoustines, shrimps and mussels. By pushing them very slightly.
Reduce the heat for the last 8 to 10 minutes.
Finally, always let it rest a few minutes before serving.
If the rice is not cooked enough, you can cover it for at least 5 minutes with aluminium foil, newspapers or a large cloth.
Enjoy your meal !...
The list I am giving is pretty free.
As you can see on the pictures, some add mussels others do not, and as for shellfishes feel free to use whatever you desire.
Big gambas instead of shrimps...
Slipper lobsters, also called in French "galère" or crabs…