Seafood Paella with House-Made Fish Stock
Generated with the assistance of Pantry Bliss AI
Last updated on
3
1 hour 5 minutes
Prep time
25 minutes
Cook time
35 minutes
Resting time
5 minutes
This recipe draws inspiration from traditional Valencian paella while elevating the dish with a house-made fish stock that provides richer depth and flavour. The use of saffron adds an aromatic quality that is iconic to paella, while the variety of seafood reflects the Mediterranean's coastal offerings. Chefs like José Andrés and Ferran Adrià have inspired the emphasis on quality ingredients and technique, showing that a contemporary approach to classic dishes can yield extraordinary results.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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500 grams Fish bones and heads (ideally from white fish such as snapper or whiting)
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2 litres Water (filtered)
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1 large Onion (quartered)
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1 large Carrot (roughly chopped)
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1 large Celery stalk (roughly chopped)
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2 Bay leaves (fresh)
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10 Black peppercorns (whole)
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60 millilitres Olive oil (extra virgin)
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1 medium Onion (finely diced)
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4 cloves Garlic (minced)
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1 large Red bell pepper (diced)
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2 large Tomato (ripe, diced)
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0.3 grams Saffron threads (soaked in 2 tablespoons of warm water)
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300 grams Bomba rice (short-grain rice, preferably Spanish)
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1.2 litres Fish stock (homemade, warm)
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300 grams Mixed seafood (e.g., mussels, prawns, squid) (cleaned and prepared)
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30 grams Fresh parsley (finely chopped for garnish)
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to taste Salt
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3 large Lemon wedges (for serving)
Instructions
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1.
Prepare the Fish Stock:
In a stockpot, combine the fish bones, water, onion, carrot, celery, bay leaves, and peppercorns. Bring to a slow simmer over medium heat. Skim any foam that collects on the surface. Allow to simmer gently for 30 minutes.
Do not boil, as it may make the stock cloudy. Keep it at a gentle simmer.
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2.
Prepare the Paella Base:
Heat olive oil in the paella pan over medium heat. Add the diced onion, sauté until translucent, about 5 minutes. Stir in minced garlic and diced red pepper, cooking for another 3 minutes until soft. Add the diced tomatoes and cook until they lose moisture and form a paste, about 4 minutes.
Ensure the garlic does not brown to prevent bitterness.
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3.
Add Rice and Stock:
Once the tomato mixture is ready, add the bomba rice and saffron (with its soaking water) to the pan. Stir well to coat the rice in the base. Slowly pour in the hot fish stock, ensuring the rice is submerged. Do not stir after this point to promote a proper socarrat (crispy base).
The rice should cook evenly, so spread it out in the pan uniformly.
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4.
Cook the Seafood:
As the mixture begins to simmer, cook uncovered for 12 minutes. Add the prepared seafood on top of the rice. Continue to cook uncovered for another 8 minutes, or until the seafood is cooked through and the rice is al dente.
Avoid overcrowding the seafood to ensure even cooking. The internal temperature of prawns should reach at least 63°C.
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5.
Rest and Serve:
Once the rice is cooked, cover the paella with a clean cloth and let it rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges on the side.
Letting it rest allows the flavours to meld together beautifully.
Tips and Variations
- For a spicier kick, add a pinch of smoked paprika when sautéing the vegetables.
- Substitute the seafood with chicken and chorizo for a traditional variant.
- Prepare the fish stock a day in advance to save time on the day of cooking.
- Use leftover fish bones and head from previous dishes to make stock and minimize waste.
Equipment Required
Suggested Pairings
Sides
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This creamy dip pairs well with the seafood and provides a nice contrast to the saffron rice.
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A fresh salad adds crunch and bright flavors that balance the richness of the paella.
Drinks
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A refreshing drink that complements the seafood's flavors with fruity notes.
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A light, non-alcoholic option that cleanses the palate between bites.
Other Food Dishes
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A sweet ending to contrast the savory richness of the paella.