The History of Paella
Paella is perhaps Spain’s most famous dish and originally comes from the Valencia region. It originated in the 18th century as a simple farmer’s meal, cooked over an open fire with rice, vegetables, and either meat or seafood. Today, paella is celebrated worldwide for its Mediterranean flavors, colorful ingredients, and social dining experience – perfect for family, friends, and special occasions. The Paella Marinera is especially popular, combining the fresh flavors of the sea with aromatic saffron rice.
Our Tip for Your Next Trip to Lloret de Mar
Restaurante Xaloc in Lloret de Mar – Fenals Beach Promenade (personally tested! ***** 😊)
Ingredients for 4 Servings
- 300 g paella or short-grain rice
- 500 g mixed seafood (shrimp, squid, clams, mussels)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red bell pepper, sliced
- 2 tomatoes, chopped, or 150 g canned chopped tomatoes
- 750 ml fish stock or vegetable broth
- 100 ml dry white wine
- 1 tsp smoked paprika
- ½ tsp saffron threads, soaked in 2 tbsp warm water
- Salt and pepper to taste
- 3 tbsp olive oil
- Fresh parsley, chopped
- 1 lemon, cut into wedges
Preparation
- Prepare the seafood: Clean the shrimp and squid, rinse the clams under cold water.
- Sauté the vegetables: Heat olive oil in a large paella pan. Sauté onion, garlic, and bell pepper for 3–4 minutes until soft.
- Add tomatoes and spices: Stir in tomatoes, paprika, and salt. Cook for 5 minutes until a flavorful sauce forms.
- Add rice and saffron: Stir in the rice and lightly toast. Add saffron and white wine, then pour in the fish stock. Reduce heat and do not stir to allow the traditional paella crust ("socarrat") to form.
- Add seafood: After 10 minutes, arrange shrimp, squid rings, and clams on top of the rice. Cook another 10–12 minutes until the rice is tender and the liquid mostly absorbed.
- Rest: Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
- Serve: Sprinkle with chopped parsley and serve with lemon wedges.
Tips for the Perfect Paella Marinera
- Avoid stirring to preserve the traditional crispy bottom crust.
- Rinse clams thoroughly to remove any sand.
- For extra flavor, cook a few mussel shells in the stock.
- Serve with fresh white wine – perfect with seafood.