Catalan Seafood Paella

  • Catalan Seafood Paella
By Catalan Gourmet
Catalan Seafood Paella
Serves: 4 hungry people Cuisine: Iberian

Our friend and importer from Spain recently treated us to a wonderful Paella feast. This is his mother’s recipe, the real deal, using the finest ingredients Spain has to offer. Essencia Arbequina Olive Oil is the winner of the National Arbequina Contest. And wait until you taste the smokey, delicious peppers. The saffron is the best we have ever encountered (and after living in the Middle East, this is a big compliment). Make this with authentic Spanish ingredients for a magnificent experience in Iberian cuisine. You can purchase all these perfect ingredients in our own Paella Kit right here.



Instructions for the Stock:

  • Boil the water with the head fish, bay leaf and mussels for 20 minutes
  • Remove the fish, mussels and laurel, and reserve the stock
  • Add the saffron and salt to the stock
  • Keep warm

For the Paella:

  • Add a one to two tablespoons of Essencia Olive Oil to the pan. Sauté the artichoke hearts (cut in eighths), leeks (white tender part only cut in strips), piquillo pepper (cut in strips), Reserve.
  • Make a “sofregit” by sautéing the onions; cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
  • Fold in the rice and stir-fry to coat the grains. Add some salt, after 2 or three minutes stop stirring. No more stirring from now on.
  • Place the leeks, artichoke and pepper in the pan as shown in the picture.
  • Pour in the stock and cook for 10 minutes.
  • Add the monk fish, shrimp, mussels and clams as shown in the picture and continue cooking for 8 more minutes.
  • Paella is ready to serve.


From Comment


You paella looks wonderful, and I just came across it after searching for different ways to cook monkfish. I hadn’t cooked it before yesterday when I made a casserole with sweet red peppers. I was surprised how easy it was to work with and how beautifully juicy and meaty it was. I love a good paella and I can see how this fish would work alongside prawns and shellfish.


Hi Keith, glad you liked the recipe, it’s a winner and straight from our importer’s mother in Barcelona. Feel free to post the recipe on your blog, please credit if you do. Let me know if you need more info about and the wonderful foods we have.



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