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…
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