Paella de mariscos – saffron rice with seafood
Preparation
Why this wine?
Good to know
Tips & insights
- Do not stir the rice again after adding the stock, so the prized crust, the socarrat, can form at the bottom.
- Add the fish stock hot and all at once, so the rice cooks evenly.
- Steep the saffron briefly in a little warm stock, which releases colour and aroma fully.
- Add the mussels and prawns only in the second half of cooking, so they stay juicy.
- Let the paella rest a few minutes covered after cooking and serve with lemon wedges.
Frequently Asked Questions
Which wine goes with paella de mariscos?
The Prélude meets the paella as an equal: its structured body and fine berry fruit hold against saffron, pimentón and the sweetness of the prawns, while its freshness keeps the rice light. The Louré answers minerally and accompanies mussels and squid without overshadowing the sea aroma.
Which rice suits paella?
Short-grain Spanish rice such as Bomba or Calasparra. It takes up plenty of stock without turning mushy and stays grainy. Avoid risotto or long-grain rice; they have different properties and do not give the typical dry texture of paella.
What is the socarrat?
The socarrat is the crisp, lightly caramelised rice crust at the bottom of the pan. It is considered the best part of the paella. At the end of cooking raise the heat briefly and stop stirring, then this crust forms, audible in a faint crackle.
Can I vary the seafood?
Yes. Besides prawns, mussels and clams, langoustines or pieces of squid also suit. Look to freshness and add delicate seafood late, so it does not overcook. The fish stock from shells and carcasses gives the paella its aromatic foundation.
