Learn the secret to a delicious paella with our seafood paella recipe.
200–250 mL olive oil
3 medium-size white onions
6 garlic cloves
4 artichokes or 2 packs green asparagus or ~300 g green beans
3 green sweet chillies
3 ripe tomatoes
3/4 medium-size squid or calamari
8 raw prawns (not peeled, size to taste)
~32 pippies or clams (less if big)
8/10 little cups (~800g to 1Kg) bomba rice
3 times the rice in fish stock (2.4 to 3 L)
1 glass of white wine
salt and black pepper to taste
*The socarrat is the crusty crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it is cooking.
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