Paella de Marisco
This seafood builds bomba or other short-grain paella rice, raw shell-on shrimp and live mussels, scrubbed and bearded into a proper meal you can have ready in about 75 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the shrimp, reserving the heads and shells, then make a quick stock by simmering the heads and shells with the crab, bay leaf and the litre of water for 20 minutes; strain and keep the stock hot, discarding the solids but reserving the crab pieces if you wish to serve them.
- Heat the olive oil in a wide paella pan over medium heat, add the chopped onion with a pinch of salt and cook gently for 5 minutes until soft, then add the garlic and cook for 1 more minute.
- Stir in the grated tomato and smoked paprika and cook this sofrito down for about 8 minutes until thick, darkened and the oil separates.
- Add the rice and stir for 1 minute to coat the grains, then pour in the hot stock, crumble in the saffron, season with salt and bring to a brisk boil; spread the rice evenly and do not stir again from this point.
- Cook over medium heat for about 10 minutes, then nestle the shrimp and the mussels hinge-side down into the rice and lower the heat to a gentle simmer for another 8 to 10 minutes until the rice is just tender and the stock is absorbed.
- Ensure the shrimp are opaque throughout and every mussel has opened wide; discard any mussels that remain shut, as these are not safe to eat.
- Turn off the heat, cover the pan loosely with foil or a clean cloth and let it rest for 5 minutes, then serve straight from the pan with lemon wedges.
You'll use: Pan Β· Saucepan
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Paella de Marisco take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Paella de Marisco is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Paella de marisco 01.jpg by Manuel M. Vicente from Spain, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.