Select Page

Seafood paellaCalled 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The meat of the paella valenciana has been replaced by seafood and the cooking water by fish broth.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…

Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 45minutes 45minutes 5minutes
Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 45minutes 45minutes 5minutes


  • 1kg Monkfish: monkfish tail cut into thick slices
  • 0,5kg Squids: or cuttlefish, according to your taste
  • 0,5kg Mussels: about twenty mussels
  • 10pieces Langoustines
  • 10pieces Shrimps: or gambas or both, according to your taste
  • 240g Tomatoes: about 2 big tomatoes
  • 40strands Saffron
  • 1kg Round rice: P.D.O. from Valencia, in Bomba or Albufera, but absolutely round and short rice
  • 3,5dl Olive oil: P.D.O. from Valencia, or any Mediterranean extra virgin oil
  • 2l Fish broth: from rock fish, crabs, monkfish head, ...
  • Salt: white & fine
Servings: servings


  • Prepare well in advance all your ingredients :
    • Cut into uniform pieces the monkfish and the squid & salt.
    • Clean the mussels.
    • Grate the tomatoes manually and throw the skin away.
    • Think carefully about putting your pan on the stove.
For the broth or « fish fumet » :
    • Brown an onion with some olive oil in the bottom of the pot.
    • Add rock fishes, crabs and the monkfish head in order to fry them too.
    • Pour three liters of water.
    • Some add a small leek, one bay leaf & parsley.
    • Boil for about an hour.
    • Pour through a strainer to keep only the broth.
    • Cook the langoustines and the shrimps, and set them aside from the paella.
    • Slowly fry the monkfish.
    • Once well roasted, push it to the edges where the heat no longer cooks it.
    • Fry the squids or the cuttlefishes and push them to the edges with the monkfish.
    • In the center, add the grated tomato and fry it gently.
The broth
    • Add more water than you need.
    • 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.
Rice cooking
    • 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 !...

Recipe Notes

Simple seafood paella with langoustines and shrimpsThe 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…
  • Cuttlefishes instead of squids...
  • Clams or shellfish...
Powered byWP Ultimate Recipe