The best paella

40 min


6 persons




0 / 5 (0 votes)


The best paella


  • 1 kilo of mussels
  • 250 g of shrimps
  • 1 medium cuttlefish
  • 200 g of clams
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • A few strands of saffron
  • 2 medium tomatoes
  • Salt
  • 500 g of rice
  • 1.5 l of seafood broth
  • Borges extra virgin olive oil
Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Clean the mussels well, removing the beards and anything else that may be adhered to them. Boil them for 3-5 minutes and set aside.

  2. Step 2

    Peel half of the shrimp and cut the cuttlefish into pieces. Wash the clams in cold water.

  3. Step 3

    Pour a dash of extra virgin olive oil into the paella pan. Brown the garlic and the peppers, salt them and cook them for a few minutes. Add the saffron threads and the grated tomatoes. Cook for a couple of minutes and add the cuttlefish and clams. Continue cooking until the clams open.

  4. Step 4

    Add the rice and cook it for a few minutes together with the sofrito, until it is impregnated with the flavors. Then add the mussels and the peeled shrimps. Pour the seafood broth.

  5. Step 5

    When it starts to boil, lower the heat a little and let it boil for about 15-20 minutes. Approximately 5 minutes before the end of the cooking time, place the unpeeled prawns and a few shelled mussels on the paella pan.

  6. Step 6

    Let it rest for 5 minutes before serving.

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