{"id":42385,"date":"2025-08-14T09:45:37","date_gmt":"2025-08-14T09:45:37","guid":{"rendered":"https:\/\/castey.com\/?p=42385"},"modified":"2025-10-22T09:59:48","modified_gmt":"2025-10-22T09:59:48","slug":"receta-paso-a-paso-para-preparar-una-paella-de-marisco-tradicional","status":"publish","type":"post","link":"https:\/\/castey.com\/en\/receta-paso-a-paso-para-preparar-una-paella-de-marisco-tradicional\/","title":{"rendered":"Step-by-step recipe for preparing a traditional seafood paella"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">A good one <\/span><b>seafood paella<\/b><span style=\"font-weight: 400;\"> It&#039;s not just measured by its flavor, but by what it represents: sea, sun, after-dinner conversation, friends. It&#039;s a dish that&#039;s cooked with calm, served with pride, and enjoyed in silence... until the first &quot;it&#039;s amazing!&quot;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here we teach you <\/span><b>how to make a seafood paella<\/b><span style=\"font-weight: 400;\"> in the traditional style, without rushing and with the care it requires. We will guide you step by step, from the selection of seafood to <\/span><b>the exact proportion of rice and water per person for paella<\/b><span style=\"font-weight: 400;\">, so that the result is faithful to the Mediterranean essence: simple, tasty and to share.<\/span><\/p>\n<p><b>How to make a seafood paella with an authentic flavor?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">There&#039;s no need to overcomplicate things: a good paella is all about balance. Choose fresh ingredients, rice that absorbs flavors well, and a clear technique. The secret is not to improvise on timing or quantities. And yes, the type of heat and pan also play a role.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2>How much rice and water per person for paella?<\/h2>\n<p><span style=\"font-weight: 400;\">Here&#039;s the ratio that never fails:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Rice per person<\/b><span style=\"font-weight: 400;\">: between 80 and 100 g (approximately half a glass)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Water or broth<\/b><span style=\"font-weight: 400;\">: twice the volume of rice (for example, for 400 g of rice = 800 ml of broth)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">The trick? Always use <\/span><b>fish or seafood broth<\/b><span style=\"font-weight: 400;\">, whether homemade or quality, to enhance the flavor.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p data-start=\"366\" data-end=\"389\"><strong data-start=\"371\" data-end=\"387\">Ingredients<\/strong><\/p>\n<ul data-start=\"390\" data-end=\"825\">\n<li data-start=\"390\" data-end=\"429\">\n<p data-start=\"392\" data-end=\"429\">400 g of round rice (bomba type)<\/p>\n<\/li>\n<li data-start=\"430\" data-end=\"470\">\n<p data-start=\"432\" data-end=\"470\">800 ml of fish or seafood broth<\/p>\n<\/li>\n<li data-start=\"471\" data-end=\"498\">\n<p data-start=\"473\" data-end=\"498\">250 g of whole shrimp<\/p>\n<\/li>\n<li data-start=\"499\" data-end=\"530\">\n<p data-start=\"501\" data-end=\"530\">250 g of cleaned mussels<\/p>\n<\/li>\n<li data-start=\"531\" data-end=\"558\">\n<p data-start=\"533\" data-end=\"558\">1 grated ripe tomato<\/p>\n<\/li>\n<li data-start=\"559\" data-end=\"587\">\n<p data-start=\"561\" data-end=\"587\">2 cloves of garlic, minced<\/p>\n<\/li>\n<li data-start=\"588\" data-end=\"617\">\n<p data-start=\"590\" data-end=\"617\">\u00bd chopped green pepper<\/p>\n<\/li>\n<li data-start=\"618\" data-end=\"639\">\n<p data-start=\"620\" data-end=\"639\">50 g of peas<\/p>\n<\/li>\n<li data-start=\"640\" data-end=\"675\">\n<p data-start=\"642\" data-end=\"675\">1 teaspoon of sweet paprika<\/p>\n<\/li>\n<li data-start=\"676\" data-end=\"734\">\n<p data-start=\"678\" data-end=\"734\">Saffron threads or a pinch of food coloring<\/p>\n<\/li>\n<li data-start=\"735\" data-end=\"767\">\n<p data-start=\"737\" data-end=\"767\">Extra virgin olive oil<\/p>\n<\/li>\n<li data-start=\"768\" data-end=\"784\">\n<p data-start=\"770\" data-end=\"784\">Salt to taste<\/p>\n<\/li>\n<li data-start=\"785\" data-end=\"825\">\n<p data-start=\"787\" data-end=\"825\">Lemon wedges (optional, for serving)<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"832\" data-end=\"904\"><\/h4>\n<h2 data-start=\"832\" data-end=\"904\"><strong data-start=\"837\" data-end=\"904\">Step by step: how to make a seafood paella like the one in the picture<\/strong><\/h2>\n<p data-start=\"906\" data-end=\"1071\"><strong data-start=\"906\" data-end=\"928\">1. Prepare the base<\/strong><br data-start=\"928\" data-end=\"931\" \/>In a large paella pan, add a generous splash of olive oil and saut\u00e9 the shrimp for a couple of minutes on each side. Remove and set aside.<\/p>\n<p data-start=\"1073\" data-end=\"1316\"><strong data-start=\"1073\" data-end=\"1094\">2. Make the sofrito<\/strong><br data-start=\"1094\" data-end=\"1097\" \/>In the same oil, add the chopped garlic, grated tomato, and green pepper. Cook over medium heat until the tomato sauce reduces. Add the paprika and saffron or food coloring, stirring quickly to prevent burning.<\/p>\n<p data-start=\"1318\" data-end=\"1436\"><strong data-start=\"1318\" data-end=\"1343\">3. Add the rice<\/strong><br data-start=\"1343\" data-end=\"1346\" \/>Add the rice and stir for a couple of minutes so that it mixes well with the sofrito.<\/p>\n<p data-start=\"1438\" data-end=\"1617\"><strong data-start=\"1438\" data-end=\"1469\">4. Add the hot broth<\/strong><br data-start=\"1469\" data-end=\"1472\" \/>Pour the hot broth over the rice. Add the peas and scatter the mussels over the rice. Cook over high heat for 8 minutes.<\/p>\n<p data-start=\"1619\" data-end=\"1826\"><strong data-start=\"1619\" data-end=\"1663\">5. Add the shrimp and finish cooking.<\/strong><br data-start=\"1663\" data-end=\"1666\" \/>Add the reserved shrimp, reduce heat to medium, and cook for 10 more minutes. Don&#039;t stir the rice to promote the formation of the socarrat (crispy crust).<\/p>\n<p data-start=\"1828\" data-end=\"1981\"><strong data-start=\"1828\" data-end=\"1855\">6. Let it rest and serve<\/strong><br data-start=\"1855\" data-end=\"1858\" \/>Turn off the heat, cover the paella with a clean cloth, and let it rest for 5 minutes. Serve hot with lemon wedges, if desired.<\/p>\n<p data-start=\"1828\" data-end=\"1981\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-42402 size-large\" src=\"https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0-1200x800.jpg\" alt=\"Paellera de castey coral\" width=\"1020\" height=\"680\" srcset=\"https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0-1200x800.jpg 1200w, https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0-900x600.jpg 900w, https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0-600x400.jpg 600w, https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0-768x512.jpg 768w, https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0-18x12.jpg 18w, https:\/\/castey.com\/wp-content\/uploads\/2025\/07\/516dd05d-7d3e-49ce-951c-42925a7ce5c0.jpg 1300w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/><\/p>\n<h2><b>Tip: Choose your paella pan well<\/b><\/h2>\n<p data-start=\"160\" data-end=\"611\">Proper cooking depends largely on the pan. To prepare a perfect seafood paella for 4 people, the ideal is a <strong data-start=\"294\" data-end=\"352\">32 cm diameter paella pan compatible with induction<\/strong>, like those in the range <span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/castey.com\/en\/product-category\/paelleras\/\"><strong data-start=\"374\" data-end=\"403\">Castey Coral or Aquamarine<\/strong><\/a>.<\/span> These paella pans not only offer a modern and attractive design, but they also distribute heat evenly, allowing you to better control cooking and achieve that perfect consistency that makes all the difference.<\/p>\n<p data-start=\"613\" data-end=\"910\">Now you know how to make a seafood paella that&#039;s not only delicious, but also has soul. Serve it directly in your Castey Coral or Aquamarine paella pan, with a few lemon wedges, an ice-cold drink, and the best company. This recipe doesn&#039;t fail: Mediterranean flavor, irresistible aroma, and guaranteed success.<\/p>\n<p data-start=\"912\" data-end=\"1047\">And if anyone asks what it&#039;s made with or how you made it... you know what to do: tell them you learned it where good things are learned, and send them this recipe.<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Una buena paella de marisco no se mide solo por su sabor, sino por lo que representa: mar, sol, sobremesa, amigos. Es un plato que se cocina con calma, se sirve con orgullo y se disfruta en silencio\u2026 hasta el primer \u201c\u00a1est\u00e1 brutal!\u201d. Aqu\u00ed te ense\u00f1amos c\u00f3mo hacer una paella de marisco al estilo tradicional, [&#8230;]\n","protected":false},"author":1750,"featured_media":42395,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[],"class_list":["post-42385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cocina paella de marisco y sorprende hasta al m\u00e1s exigente<\/title>\n<meta name=\"description\" content=\"Aprende a hacer paella de marisco paso a paso. \u00a1Sorprende a todos con un sabor aut\u00e9ntico y sin complicaciones!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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