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Ibiza Paella De Mariscos (Seafood Paella)

Spain is famously known for Paella, especially in the region of Valencia, where Paella was created.  Now, it has become a family tradition, and a dish loved by the world over. In this recipe our favourite part is the hidden socarrat, a delicious crispy base and a fantastic meal in itself.  Paella is usually made in large quantities, it is best shared with your nearest and dearest. We recommend you use a paella pan, otherwise you can always use a large steel frying pan. Prep time 5 mins. Cook time 35 mins. Serves 2.


  • 4 cloves garlic
  • 1/2 onion
  • Sea salt & black pepper
  • 1/2 chopped capsicum
  • 1 squid cleaned
  • 12 raw prawns peeled & deveined
  • 8 fresh mussels cleaned
  • 1/3 cup of either avocado, canola, or sunflower for frying. (These all have a high smoke point.)
  • 2 Tbsp olive oil for dressing.
  • 1/2 cup canned chopped tomatoes
  • 1/2 tsp sweet smoked Spanish paprika
  • 2 1/2 cups fish stock
  • 1/4 tsp saffron powder
  • 1 cup arborio rice (Nishiki or Botan rice will do if you cant find arborio)
  • Lemon wedges
  • Handful of finely chopped parsley


    1. Press play on your Ibiza Radio.
    2. Roughly chop the garlic, finely dice the onion and capsicum and cut the cleaned tube of squid into small pieces.
    3. Heat a paella pan or large steel pan with a medium-high heat and add in the frying oil, after 1 minute add sea salt and add in the cut squid and cook for 2 minutes, then remove from the pan and set squid aside. Then add in the onion & garlic into the oil in the pan, after 1 minute add in the chopped capsicum and continue to stir.
    4. After 3 minutes, add in the tomatoes and season everything with paprika, sea salt & black pepper. Keep stirring for another 3 minutes then add the fish stock and the saffron along with the previously cooked squid.
    5. Once the stock comes to a boil add in the rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels on top, after another 5 minutes, lower the heat to low-medium and simmer until all the broth has been absorbed by the rice. Then bring back to a medium-high heat to achieve the socarrat, for approximately 1 and a half minutes, then remove the pan from the heat and cover.
    6. After 5 minutes uncover the pan, and garnish the paella with lemon wedges, finely chopped parsley and drizzle with olive oil.


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