Paella Del Cantabrico

Seafood Paella
  1. Pour the olive oil in the paella pan and heat and then add the squid
  2. Cook until brown and add the prawns. Once they have a bit of colour take the prawns out of the pan on a plate.
  3. Add the peppers and cook for about 2 minutes and then toss the garlic and stir well for about 30 seconds.
  4. Pour the tomato sauce and cook for another 30 seconds.
  5. Add the rice and mix well coating the rice with the sauce. After a few seconds add the stock, saffron and paella spice. Season just with salt and stir very gently.
  6. Once the paella starts boiling turn the fire down to a medium-high fire. It is very important it does not stop boiling. After 3-4 minutes add the petit pois making sure they are distributed equally over the paella.
  7. After 5 more minutes place the clams, mussels, prawns and fish and turn the heat down a bit
  8. Taste and season if needed. Let the rice absorb all the liquid. If the rice is still undercooked you can add a bit of hot water but is not recommended.
  9. Let it rest for 3-5 minutes and top with parsley

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Recipe Information



  • 400g Spanish rice (bomba rice is ideal)
  • Fish stock/ double volume of rice
  • 200gr squid diced
  • 12 fresh clams in the shell
  • 12 mussel in the shell
  • 12 prawns
  • 200gr white fish diced
  • 1 small green pepper chopped in strips
  • 1 small red pepper chopped in strips
  • 2/3 garlic cloves finely chopped
  • 4tbs tomato sauce
  • 50 gr petit pois
  • 1 pinch saffron
  • 1 pinch paella spice
  • 1tbs chopped parsley
  • 30ml Olive oil