Seafood paella

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Photography by Ben Dearnley

The quintessential flavours of Spain are irresistibly teamed with succulent seafood and tender rice.

Paella (Valencian) is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

Paella is a Catalan word which derives from the Old French word paelle for pan which in turn comes from the Latin word patella for pan. Patella is also akin to the modern French poêle, the Italian padella and the Old Spanish padilla

Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language. Paelleras are traditionally round, shallow and made of polished steel with two handles.

A popular but inaccurate belief in Arabic-speaking countries is that the word paella derives from the Arabic word for leftovers, baqiyah,because it was customary among Arab sailors to combine leftovers of previous meals which purportedly led to a paella-like creation in Moorish Spain

Recipe for seafood paella

1L (4 cups) chicken or fish stock
1/2 tsp saffron threads
60ml (1/4 cup) olive oil
30 medium green prawns, peeled leaving tails intact, deveined
1 squid hood, cleaned, cut into rings
1 brown onion, finely chopped
2 garlic cloves, crushed
125ml (1/2 cup) white wine
3 tomatoes, quartered, seeded, coarsely chopped
2 tsp smoked paprika
440g (2 cups) arborio rice
12 small black mussels, scrubbed, debearded
Chopped fresh continental parsley, to serve

Combine stock and saffron in a saucepan and cover with a lid. Bring to the boil over high heat. Reduce heat to low and simmer.
Heat 1 tablespoon of oil in a 38cm (top measurement) paella pan over medium-high heat. Cook prawns, stirring, for 2-3 minutes or until they change colour. Transfer to a bowl. Heat 1 tablespoon of remaining oil in pan. Cook squid for 1-2 minutes or until just cooked through. Transfer to bowl.
Heat remaining oil in the pan. Cook onion and garlic, stirring, for 5 minutes or until soft. Add wine and cook, stirring, for 5 minutes or until evaporated. Add tomato and paprika and cook, stirring, for 5 minutes or until tomato starts to soften. Stir in the rice.
Reserve 125ml (1/2 cup) of the stock mixture. Add remaining stock to pan. Do not stir. Bring to the boil. Reduce heat to low and simmer, without stirring, for 20 minutes or until the rice is tender and firm to the bite.
Push mussels into rice mixture. Top with prawns and squid. Ladle over reserved stock. Cook, without stirring, for a further 8-10 minutes or until mussels open and paella is slightly moist and liquid is absorbed. Remove from heat. Cover with a clean tea towel. Set aside for 5 minutes. Discard unopened mussels. Top with parsley.

paella Recipes with Bill & Sheila
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