Seafood paella in the style of Jorge

Seafood paella in the style of Jorge

“Paella is like gazpacho,” Jorge Llusar says with a laugh, “every family has its own recipe – and basically, they’re all fantastic.” Jorge’s family has been growing deliciously juicy citrus fruit for SanLucar for decades. When Jorge has time, which is not often, he goes to the market in Seville and gets fresh seafood for “paella de marisco”. However, this seafood paella is much more than a rice dish. It is “like a trip to the sea,” Jorge says. Squid, mussels and shrimp make this paella a very social meal. “Everyone in our family loves to peel the shrimp and find the mussels,” Jorge says. Enjoy reenacting this recipe and buen apetito.

400 grams of bomba rice (or risotto rice)
1 squid
12 mussels
8 shrimps or king prawns
1 green bell pepper
2 garlic cloves
2 tablespoons small fresh tomatoes
1.4 L fish broth or fish stock
4 saffron threads
salt, pepper
1 tsp. sweet paprika
1 tsp oil
Here’s how you do it:
Cut the squid into pieces, chop garlic, wash mussels, cut peppers.
Heat a large pan, preferably a paella pan, with 2 tablespoons of oil.
Sear shrimp and squid until hot, remove and set aside.
Add the peppers, garlic and tomatoes and cook for a few minutes.
Add mussels so that they open.
Add a ladle of broth and paprika and saffron.
Stir in rice, add remaining hot broth, season with salt.
Let the paella cook until the rice is ready.
5 minutes before the rice is ready, add the shrimp.
Let the paella rest for 5 to 10 minutes.

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