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Paella is one of the most famous Spanish dishes because of its rich history and colorful presentation. Originally from Valencia, this sweet has developed many forms of preparation, with different flavors, while maintaining the same concept. In this article, we will explore five distinct versions of paella: Mussels & Prawn Paella (Paellla de langostinos), King’s Paella (Paella Royale), Seafood Paella (Paella de Frutos del Mar), Traditional Valencian Paella(Paella Valenciana).

Increase of Seiche Paella (Paella de Squid Ink Paella ). Whether you have experience cooking Spanish food or don’t but wish to try it, these recipes will help you enjoy it at home.

 

1. Langoustine Paella (Paella Langostinos)

Paella Langostinos

Ingredients

• 2 cups of short-grain rice (e.g., Bomba rice)
• 1 lb langoustines
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 large tomato, grated
• 4 cups fish stock
• 1/4 tsp saffron threads
• Olive oil
• Salt and pepper to taste

 

Preparation Steps

 

1. Heat olive oil in a large paella pan. Sauté the onion, garlic, and red bell pepper until soft.
2. Add grated tomato and cook until the mixture thickens.
3. Stir in the rice, ensuring each grain is coated with the flavorful mixture.
4. Pour in the fish stock and add saffron threads for color and aroma.
5. Arrange the langoustines on the rice and season with salt and pepper.
6. Let the paella simmer without stirring for about 20 minutes until the rice is cooked and a crispy layer forms at the bottom (the "socarrat").
7. Serve hot, garnished with fresh parsley and lemon wedges.

 

2. Royal Paella (Paella Royale)

Paella Royale

Ingredients

• 2 cups short-grain rice
• 1 lb chicken thighs, cut into pieces
• 1/2 lb pork ribs
• 1/2 lb chorizo sausage, sliced
• 1/2 cup peas
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 large tomato, grated
• 4 cups chicken stock
• 1/4 tsp saffron threads
• Olive oil
• Salt, pepper, and smoked paprika to taste

 

Preparation Steps

 

1. In a paella pan, heat olive oil and brown the chicken, pork ribs, and chorizo. Remove and set aside.
2. In the same pan, sauté the onion, garlic, and grated tomato until aromatic.
3. Add the rice and season with salt, pepper, and smoked paprika. Stir to combine.
4. Pour in the chicken stock and add saffron threads.
5. Return the meats to the pan and distribute them evenly. Add peas for a pop of color.
6. Cook without stirring for 20 minutes until the rice is tender.
7. Allow the paella to rest for 5 minutes before serving.

 

3. Seafood Paella (Paella de Frutos del Mar)

Seafood Paella

Ingredients

• 2 cups short-grain rice
• 1/2 lb mussels
• 1/2 lb clams
• 1/2 lb shrimp
• 1/2 lb squid rings
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 large tomato, grated
• 4 cups fish stock
• 1/4 tsp saffron threads
• Olive oil
• Lemon wedges for garnish

 

Preparation Steps

 

1. Clean and prepare the seafood. Steam mussels and clams until they open; set aside.
2. Heat olive oil in a paella pan and sauté onion, garlic, and red bell pepper.
3. Add grated tomato and cook until the mixture thickens.
4. Stir in the rice and pour in the fish stock. Add saffron for flavor and color.
5. Arrange shrimp, squid, mussels, and clams on top of the rice.
6. Simmer for 20 minutes without stirring. Let the socarrat form at the bottom.
7. Serve garnished with lemon wedges for a fresh finish.

 

4. Valencian Paella (Paella Valenciana)

Paella Valenciana

 

Ingredients

• 2 cups short-grain rice
• 1/2 lb rabbit meat, cut into pieces
• 1/2 lb chicken, cut into pieces
• 1/2 cup green beans
• 1/2 cup garrofó beans (or lima beans)
• 1 large tomato, grated
• 1/4 cup olive oil
• 4 cups chicken stock
• 1/4 tsp saffron threads
• Salt, pepper, and paprika to taste

 

Preparation Steps

1. Heat olive oil in a paella pan and brown the rabbit and chicken pieces.
2. Add green beans and garrofó beans, cooking until tender.
3. Stir in grated tomato and paprika, cooking until fragrant.
4. Add rice and mix well with the ingredients.
5. Pour in chicken stock and add saffron threads.
6. Simmer for 20 minutes, ensuring the rice absorbs the stock without stirring.
7. Let the paella rest for 5 minutes before serving.

 

5-    Encre de Seiche Paella (Squid Ink Paella)

Encre de Seiche Paella

Ingredients

• 2 cups short-grain rice (e.g., Bomba rice)
• 1/2 lb squid, cleaned and cut into rings
• 2 sachets of squid ink (or fresh squid ink if available)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 large tomato, grated
• 4 cups fish stock
• 1/4 tsp saffron threads
• Olive oil
• Salt and pepper to taste
• Lemon wedges for garnish

 

Preparation Steps

1. Prepare the Base: Heat olive oil in a large paella pan over medium heat. Add the chopped onion, garlic, and red bell pepper, sautéing until softened and aromatic.
2. Add Squid: Stir in the squid rings and cook for 2–3 minutes until slightly tender.
3. Incorporate Tomato and Ink: Add the grated tomato and cook until the mixture thickens. Stir in the squid ink, blending it well with the base for a deep black color and rich flavor.
4. Add Rice: Stir in the short-grain rice, ensuring all grains are coated with the flavorful mixture.
5. Pour in Stock: Slowly pour the fish stock into the pan. Add saffron threads for a subtle aromatic boost and season with salt and pepper.
6. Simmer to Perfection: Let the paella simmer over medium heat without stirring for about 20–25 minutes, allowing the rice to absorb the stock.
7. Achieve Socarrat: During the last few minutes of cooking, increase the heat slightly to create the crispy bottom layer (socarrat). Be cautious not to burn it.
8. Rest and Serve: Remove the pan from heat and let the paella rest for 5 minutes. Serve hot, garnished with lemon wedges for a fresh tang.

 

Tips for Success

 

1. If you want to get the flavor and color of squid ink, make sure you use high-quality ink.
2. Make sure the stock is warmed in advance and add it to the pan, this way all the meat pieces are cooked evenly.
3. The rice should not be turned while it is being cooked so that the rice attains the necessary texture as well as socarrat.
4. This Encre de Seiche Paella is an amazing work of culinary art, which will take you to the Mediterranean coast of Spain with such delight.

 

Every variation of paella has a different taste and it is representative of Spain’s food culture. Whether you favor the opulence and depth of langoustine, the bigness and wholesomeness of the Royal Paella, the aquatic splendor of the Seafood Paella, or the authenticity of the authentic Valencian model, all these dishes will amaze your visitors. Taste yourself some of these recipes to come up with your very own paella and get the experience of Spain with it!

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