Authentic Spanish Paella Recipe (Best way to do it)

Quantity and timing

Serves 4
Preparation Time: 30 min
Cooking Time: 45 min

Ingredients :

• 2 cloves of garlic, minced
• 1 grated onion
• 2 grated tomatoes
• 1 green bell pepper, minced
• 3 diced medium mediterranean cuttlefish
• 4 langoustines (norway lobster)
• 4 Mediterranean shrimp from Palamós
• 8 Galician mussels
• 12 almeja fina clams from Doñana National Park
  
• 1 Liter of fish broth (around 4.25 cups)
• 6 artichoke hearts
• 20 Garrafones, butter beans
• 11 oz of bomba rice from Delta de l’Ebre River
  
• Salt, pepper, olive oil and saffron to taste

Preparation :

1. Add olive oil in the pan.
2. Place langoustines and shrimp in the pan.
3. Cook for 2 minutes and then remove them, save for later.
4. Add garlic and onion and slowly cook until golden.
5. Add in green bell pepper, saute for 5 minutes. In another pot to the side, heat the fish broth to boiling.
6. Add cuttlefish to pan and cook until golden.
7. Add in artichoke hearts.
8. Add salt to taste.
9. Add tomato and cook until it thickens.
10. Add saffron and pepper to taste.
11. Add in the Garrafones, butter beans.
12. Add in rice and saute for 2 minutes.
13. Add boiling fish broth.
14. Keep on high heat for 5 minutes
15. Add the mussels, clams, shrimp and langoustines.
16. Cook on medium heat for 10 minutes.
17. Turn off the heat and cover the pan with tin foil for 5 minutes.

Enjoy your delicious seafood paella with your friends and family!

For those of you who don’t like seafood (or if you simply want to try something different) let’s see how to do a meaty Spanish paella.

Quantity and timing

Serves 4
Preparation Time: 30 min
Cooking Time: 45 min

• 2 cloves of garlic, minced
• 1 grated onion
• 2 grated tomatoes
• 1 green bell pepper, minced
• 6 artichoke hearts
• 3 diced medium Mediterranean cuttlefish
• 20 Garrafones, butter beans
• 11 oz of bomba rice from Delta de l’Ebre River
• 1 Liter of chicken broth (around 4.25 cups)
• Salt, pepper, olive oil and saffron to taste

Preparation :

1. Add olive oil to a pan.
2. Add garlic and onion and slowly cook until golden.
3. Add in green bell pepper and saute for 5 minutes. In a pot to the side, heat the chicken broth to boiling.
4. Add olive oil to the pan and saute the Iberico Pork.
5. Add in cuttlefish and cook until golden.
6. Add in artichoke hearts.
7. Add the Iberico Pork meat.
8. Add salt to taste.
9. Add tomato and cook until it thickens.
10. Add saffron and pepper to taste.
11. Add in the Garrafones, butter beans.
12. Add in rice and saute for 2 minutes.
13. Add boiling chicken broth.
14. Keep on high heat for 5 minutes, then lower to medium heat for 10 minutes.
    Turn off the heat and cover the pan with tin foil for 5 minutes.

Enjoy your delicious Iberico pork paella with your friends and family!

Most of the ingredients will be at your grocery store, with the exception of a few specific ingredients that come from Spain. You can check out our online store to find the exact same ingredients we use in the recipe video!

Here are the ingredients you can find on mmmediterranean.com :

Medium Mediterranean cuttlefish
Langoustines (Norway lobster)
Mediterranean shrimp from Palamós
Galician mussels
Almeja fina clams from Doñana National Park
Artichokes hearts
Garrofones, butter beans
Iberico pork

What is the difference between Lobster and Norway Lobster?
Everything you need to know about Iberico pork
Gambas de Palamós, the best shrimp in the world!