Recipe courtesy of Siglo XX

Seafood Paella

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 pound shrimp, shells removed and reserved

1/4 cup vegetable or canola oil

1 pound squid

1 cup sofrito

12 gilthead fillets

12 langoustines

12 mussels

2 cups rice

1 cup tomato-based red sauce


  1. Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.
  2. Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes.