A great seafood paella (paella marinera) has three telltale signs: flavorful, separate grains; juicy seafood; and a socarrat that crackles without tasting burnt. Here’s how I make mine, with exact ratios, simple techniques, and fixes for the most common issues.
Ingredients for 4 servings with swaps
Rice & stock
320 g bomba rice (80 g per person).
1320 ml seafood stock, very hot (3:1 stock:rice in this method).
Saffron (15–20 threads) or a few drops of saffron infusion.
Sweet paprika (1 tsp). If you find ñora paste, use 2–3 tbsp.
Seafood & cephalopods
4–8 whole prawns/shrimp (heads and shells on).
4–8 scampi/ Norway lobster (if unavailable, double the shrimp or add more bivalves).
8–12 cleaned mussels or clams.
2 squid, sliced into rings.
1 cuttlefish, diced, saving the melsa (that brown “sauce” in the bag — pure umami).
Sofrito & fat
2 ripe tomatoes (peeled, deseeded; pulp only).
1 clove garlic (halved).
½ red bell pepper (optional), diced.
4–5 tbsp extra virgin olive oil.
Fine salt.
Personal note: Shells are the main source of seafood flavor, so I sear the shell-on pieces at the start and place them back on top at the end so they reach the table juicy.
Exact ratios & pan size; the key to loose, separate rice
Recommended diameter for 4 servings: 45–50 cm (measured across the flat base).
Rice layer height: 1–1.5 cm max. Thicker layers = uneven cooking and the urge to stir (which is forbidden!).
| Servings | Rice (g) | Stock (ml) | Pan (Ø base) | Layer height |
|---|---|---|---|---|
| 4 | 320 | 1320 | 45–50 cm | 1–1.5 cm |
Quick adjustments
Scaling to 6–7 servings in the same pan? Keep the rice layer thin and slightly reduce the stock (evaporation changes with surface area).
If your cooktop runs hot (powerful induction), control the boil so the grain doesn’t “jump”.
My go-to fix: if the rice feels a bit hard once the liquid is gone, add boiling stock by the tablespoon (30–60 ml) and continue on low heat to reach al dente.
The stock/fumet that makes the difference and how to boost a store-bought one
Homemade: heads and shells from shrimp, fish bones, and rock fish. Simmer 25–35 min, skim, and strain fine.
Store-bought: boost it 20–30 min with your seafood shells and a small piece of serrano ham (for mixed paella) or mushrooms/onion/carrot for a veggie-leaning version.
Always boiling when it hits the rice: prevents “shocks” in cooking.
Flavor shortcut: stir a spoon of ñora paste into the stock to round out the sofrito and color.
Powerful sofrito: garlic, tomato, and a hint of ñora
With the pan cold, rub the base with half a garlic clove.
Add EVOO and heat over medium-low.
Pepper 5 min; add minced garlic for 30 s; bloom paprika (lift off the heat briefly so it doesn’t burn).
Add tomato pulp 4–5 min until the water cooks off and it looks glossy.
If using ñora paste, add it now. Salt to taste.
Personal note: for quick sofritos, I skip onion; if you want it, confít it ahead (low and slow, 1–2 h) or it’ll water down the rice.
Rice: pearling (nacarar), cuttlefish melsa, and even distribution
With the sofrito ready and the pan on low (or off the heat), add the rice and pearl it: stir until slightly translucent and evenly colored.
Cuttlefish melsa: squeeze 2 tbsp over the rice and mix well. That umami lift makes the marinera shine.
Level: spread the rice evenly across the whole pan.
Line I repeat in class: The cuttlefish melsa changes the game.
Cooking without stirring: times, heat, and the perfect “al dente”
Pour all the stock at once and turn the heat up.
Add saffron. When it comes to a boil, add mussels/clams.
4–6 min on high: you’ll see the rice peeking through the liquid. Do not stir; every 1–2 min only check it isn’t sticking (if it sticks, nudge the heat down).
Lower to minimum for 8–10 min until the liquid is nearly absorbed.
Taste: the grain must be firm, never gummy. Adjust with the “tablespoon of boiling stock” method if needed.
Golden rule: NO STIRRING. You’d release surface starch and end up with mushy rice.
Seafood: initial sear, final placement, and plating
At the start: sear scampi 2–3 min total and shrimp 2–3 min; remove. Squid and cuttlefish 1–2 min; remove. That flavored oil feeds the sofrito.
At the end (when the rice is almost done): re-nest the seafood on top so it finishes with the residual steam and stays juicy.
My “restaurant touch”: arrange the pieces like spokes from the center, heads facing out; it looks great without smothering the rice.
Socarrat without burning + proper resting
Final burst: 20–40 s over medium-high to create socarrat.
Audio cue: when I bring my ear close and hear a light crackle, I know the socarrat is on point.
Stop the cooking: take the pan off the heat and set it on damp towels for 1 min.
Rest: turn off, cover with paper towels for 5 min. The rice settles.
Serving: bring it in the pan. Don’t stir when plating so you don’t break the socarrat.
Mistakes that ruin paella and how to avoid them
Washing the rice → reduces absorption and flavor.
Stirring during cooking → frees starch; pasty texture.
Pan too small for too many servings → thick layer; uneven cooking.
Stock cold or lukewarm → stalls cooking and dulls flavor.
Lidding during cooking → excess steam; soft grains.
Uneven heat → rotate the pan now and then if your burner has a hot spot (without shaking the rice).
Smart plan B: if you cook on induction with a single heat zone, finish the last 5–7 min in the oven at 200 °C/390 °F for evenness (oven-safe pan and no stirring).
Quick recipe
Rub pan with garlic; heat EVOO.
Sear scampi and shrimp; remove. Sauté squid and cuttlefish; remove.
Sofrito: pepper (5 min), garlic (30 s), paprika, tomato (4–5 min) + ñora.
Add rice and pearl; mix in melsa; level.
Pour boiling stock (3:1), saffron; strong boil 4–6 min with bivalves.
Lower heat 8–10 min until nearly dry; add seafood on top.
Fine-tune with spoonfuls of boiling stock if needed.
Socarrat 20–40 s; rest covered 5 min. Serve.
Frequently asked questions
How much water/stock per cup of bomba rice for seafood paella?
I work with 3:1 (stock:rice). It keeps the grain loose and very tasty.
Do you wash the rice?
No. Washing reduces absorption and strips flavor.
Can I use another rice besides bomba?
Yes, Calasparra behaves similarly. Always adjust to layer thickness and the producer’s guidance.
How do I rescue a paella if the rice is hard and there’s no liquid left?
Add 30–60 ml of boiling stock by the spoonful, distribute gently without stirring, and keep on low heat until al dente.
How do I get socarrat without burning it?
Short final burst (20–40 s), listen for the crackle, then rest off the heat.
And if I can’t find scampi?
Double the shrimp or combine with more mussels/clams. Flavor is driven by the stock and the sofrito.
The perfect seafood paella doesn’t rely on exotic ingredients but on clear ratios, controlled heat, and hands off during cooking. With boiling stock, cuttlefish melsa, and a measured socarrat, you’ll get a marinera that looks stunning and tastes like true sea. If you hear the crackle and the grain is firm, welcome to the well-cooked rice club.
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