Classic Seafood Paella recipe with Perfect Socarrat
Classic Seafood Paella with Perfect Socarrat
This Classic Seafood Paella is a celebration of bold Mediterranean flavours and traditional Spanish cooking. Crafted with sweet red peppers, juicy tomatoes, saffron, and a medley of fresh seafood — including prawns, mussels, clams, and tender squid — this dish delivers an unforgettable dining experience.
At its heart is El Socarrat — the coveted golden crust that forms at the bottom of the pan, adding irresistible texture and a rich, toasted flavour. With each layer carefully built, and no stirring once the stock is added, this paella offers perfectly al dente rice infused with the essence of the sea.
Finished with fresh parsley and lemon wedges, it’s a vibrant, crowd-pleasing centrepiece that brings the spirit of Spain straight to your table.
- Author
- Andrew Harrington
- Category
Paella
- Cuisine
Spanish
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into strips
- 1 cup ripe tomatoes, grated or finely chopped
- 1 teaspoon sweet paprika
- A pinch of saffron threads, soaked in warm water
- 1½ cups Calasparra rice
- 3½ cups seafood stock, kept warm/Hot
- ½ cup dry white wine
- 8 large shrimp, peeled and deveined
- 8 mussels, cleaned
- 8 clams, scrubbed
- ½ pound squid rings
- Sea Salt to taste
- ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Directions
- In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat. Stir in the garlic and red bell pepper; cook for another 2-3 minutes until softened.
- Incorporate the grated tomatoes into the pan, cooking until the mixture thickens and the flavours meld, approximately 5-7 minutes. Stir in the sweet paprika and the saffron with its soaking water, ensuring even distribution.
- Add the rice to the pan, stirring to coat the grains with the sofrito. Cook for 1-2 minutes, allowing the rice to absorb the flavours.
- Pour in the white wine, letting it simmer for a minute to reduce slightly. Then, add the warm seafood stock, spreading the rice evenly across the pan. Avoid stirring from this point forward to allow the socarrat to form.
- Let the mixture simmer over medium heat for about 10 minutes. Arrange the shrimp, mussels, clams, and squid rings atop the rice. Continue cooking for another 10-15 minutes, or until the seafood is cooked and the rice has absorbed most of the liquid.
- To develop the prized crispy bottom layer, increase the heat to medium-high for the last 2-3 minutes of cooking. Listen for a gentle crackling sound, indicating the formation of the socarrat. Be cautious not to burn the rice.
- Remove the pan from heat and cover it with a clean kitchen towel. Let it rest for 5 minutes to allow the flavours to settle. Garnish with chopped parsley and serve with lemon wedges on the side.