Name: Seafood Paella from La Ràpita
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 320 g short-grain rice (Bomba or similar); 1.2–1.3 l hot fish stock (about 3.8 to 1 ratio); 8 local prawns or langoustines; 12 cleaned mussels; 200 g squid or cuttlefish in cubes; 150 g clams (optional); 1 small onion (optional, for creamier texture); 1 green pepper (optional); 2 garlic cloves; 2 grated ripe tomatoes (or 200 g crushed tomato); 1 dried ñora pepper or 1 tbsp ñora paste (optional); 1 tsp sweet paprika; Saffron threads (or food coloring); Extra virgin olive oil, salt; Fresh parsley and lemon to serve

Serves 4 Approx. 55 min Stock/rice ratio: 3.8:1 34–38 cm paella pan

Ingredients

320 g short-grain rice (Bomba or similar)
1.2–1.3 l hot fish stock
8 prawns or langoustines
12 mussels from the Delta
200 g squid or cuttlefish, diced
2 garlic cloves, 2 ripe tomatoes grated
1 tsp paprika, saffron threads
Olive oil, salt, parsley, lemon

Tools

Paella pan 34–38 cm (for 4 people)
Gas burner or wide, even heat source
Pot to keep stock simmering
Clean cloth for resting

Quick Stock – La Ràpita Style

For 1.5 l of stock: Sauté 2 mantis shrimp (or prawn heads), 1 onion, 1 leek, and 1 tomato in olive oil. Add white fish bones (monkfish, bream), cover with 1.7 l water, simmer 25–30 min, skim, and strain. Keep it boiling hot while cooking the rice.

Note: Stock is key. Using Delta mussels and Alfacs prawns makes a clear difference.

Step-by-step Recipe

Sear the seafood: 30–40 s per side for prawns. Remove.
Sauté and build flavor: brown squid/cuttlefish; add garlic (and optionally onion and pepper) until soft and sweet.
Concentrate: add tomato, ñora, and paprika; cook 3–4 min.
Toast rice: stir for 1–2 min, then pour in hot stock and saffron. Season.
Boil strongly for 8 min, shaking pan to spread rice evenly (don’t stir).
Reduce heat for 8–10 min more. Add mussels and clams halfway.
Finish: arrange prawns on top for final 5 min. For socarrat, raise heat 45–60 s.
Rest: turn off heat, cover with a cloth 3–5 min. Garnish and serve.

See Local Tips FAQ Print

Local Tips from the Bay of Alfacs

Rice & stock ratio: for Bomba rice, use 3.7–4 parts stock per 1 of rice, depending on fire power and pan diameter.
Keep stock boiling: if it stops boiling, grains become mushy.
Don’t stir: move the pan by its handles to spread rice evenly for a good socarrat.
Color & aroma: toast saffron threads for better depth and fragrance.
Local produce: Delta mussels and Alfacs prawns are essential for authenticity.
Optional: a fine picada (garlic, parsley, almonds) added at min 12 deepens flavor.

Quick FAQ

Can I use store-bought stock? Yes, but boost it for 10 min with sautéed prawn heads.

When do I salt? When adding the stock, and taste again at minute 10.

Can I cook it on induction? Yes, as long as the pan base matches the heat zone diameter.