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Spain is synonymous with sunshine, joie de vivre and culinary delights - and hardly any other dish brings all of this to the plate as perfectly as a classic paella de marisco. The famous Spanish rice pan with seafood is not only a visual highlight, but also a real feast of flavours: saffron, tender prawns, fresh mussels, paprika, garlic and high-quality olive oil come together to create a Mediterranean dish that will make you feel like you're on holiday.
Seafood paella originally comes from Valencia, where it was traditionally prepared over an open fire - usually with whatever the market or the sea had to offer. Today, it is one of the most famous specialities of Spanish cuisine and is an absolute classic at any tapas evening or summer party.
One dish, many stories
Whether it's a family meal in the open air or a festive evening with friends: A good paella de marisco brings people together - and delights with its intense variety of flavours. The secret lies in the preparation: the right rice (preferably bomba or calasparra), the strong broth, the high-quality saffron and, of course, fresh seafood make all the difference.
Served straight from the pan, Paella de Marisco is the centrepiece of any table - a real treat for all lovers of Mediterranean cuisine!
Heat the olive oil in a paella pan and fry the chicken. Add the onion, pepper and garlic and fry everything together for a few minutes until the vegetables are soft.
Add the grated tomatoes and paprika powder, stir well and simmer for 2 minutes. Then stir in the saffron and stock and bring the liquid to the boil.
Add the rice evenly to the liquid and stir in gently. Top with the prawns, mussels and peas. Reduce the heat and simmer the paella for 20-25 minutes until the rice is cooked and the liquid is almost absorbed.
Leave the paella to rest for 5 minutes, serve with lemon wedges and enjoy!
