Paella de Marisco

Serves 4


  • 8 prawns
  • 2 squid or cuttlefish in rings
  • 500 gr/1.1 lb of clams and/or mussels
  • 2-3 cloves of garlic
  • 1 tomato, peeled and grated
  • 6 tablespoons of olive oil
  • 2 cups of rice
  • 4 1/2 cups of fish stock
  • 8-10 saffron threads


  1. Heat the olive oil in the pan and fry the prawns until slightly browned. Transfer to a plate and set aside.
  2. Add the tomato to the same hot oil and fry slightly. After a few minutes, add chopped garlic and fry over medium heat. When the tomato starts to brown, stir in the squid, clams and mussels.
  3. Stir in the stock and the saffron and bring to a boil. Add the rice, distribute it evenly and then leave it along to cook for a few minutes. Arrange the prawns on top of the rice in a decorative pattern.
  4. Increase the heat to medium-high and cook for 8-10 minutes, rotating and swirling the pan to distribute the heat evenly. Reduce heat to a minimum and cook for another 10 minutes.
  5. Let stand for about 5 minutes before serving.