Wash the mussels thoroughly, discarding any that are open or broken.
Peel the shrimp if preferred, but keep the prawns whole for visual appeal.
Rinse the squid and cut them into rings if you haven’t already.
Lightly salt the diced white fish.
2. Pre-cook the mussels
In a large saucepan, sauté a little garlic and add the mussels with a little water and a splash of white wine. Cover and let them open. Once open, remove them from the heat. Strain the cooking juices and add them to the broth.
3. Prepare the sofrito
Heat a generous amount of olive oil in the paella pan. Sauté the onions, garlic, and then the chopped tomatoes until you get a thick sauce. Add the paprika, saffron (or turmeric), salt, and pepper. Simmer gently to allow the flavors to concentrate.
4. Sear the seafood
Add the squid, shrimp, and prawns to the pan. Brown them for a few minutes. Remove the prawns and set them aside for the final garnish.
See also Thai Curry Meatball and Coconut Soup
5. Cook the Rice
Sprinkle the rice over the entire surface. Stir one last time to coat it with the sofrito. Add the hot broth (about double the volume of the rice), the white wine, and the strained mussel juice. Do not stir from this point on. Distribute the fish pieces, mussels, peas, and pepper strips. Cook over medium heat for 20 to 30 minutes until the liquid is completely absorbed.
6. Finishing and Resting
Arrange the prawns on top as a garnish. Cover the pan with a clean cloth and let stand for 5 to 10 minutes off the heat to allow the flavors to diffuse.
Tips for a Successful Giant Outdoor Paella
Choose the right rice: Round-grain bomba rice is ideal because it absorbs liquid well without becoming mushy.
Control the heat: Whether you’re using a wood fire or a gas burner, ensure even cooking. Avoid overly high flames, which could burn the bottom before the rice is cooked.
Don’t stir the rice after adding the broth: This helps form a thin, crispy crust on the bottom, called socarrat, which is very popular in Spain.
Prepare the ingredients in advance: Outdoors, everything goes faster. Having everything cut up and on hand avoids any unexpected messes.
Garnish just before serving: Lemon wedges and fresh herbs add freshness and color.
See also: No-Bake Kiwi Cake with Cream Cheese
Serving Suggestions
Drinks: A dry Spanish white wine such as Albariño or homemade sangria.
Light Starter: An Andalusian salad (tomato, cucumber, red onion, olive oil).
Dessert: Crema Catalana or a fresh fruit salad.
Approximate Nutritional Information (per serving)
Component Approximate Value
Calories 520 kcal
Protein 35 g
Carbohydrate 48 g
Fat 20 g
Fiber 4 g
Sodium 700 mg
Conclusion: A Convivial Recipe to Share Without Moderation
Giant outdoor seafood paella is much more than just a dish: it’s a true culinary and social experience. Between the rich flavors of the sea, the conviviality of the wood fire, and the pleasure of cooking together, it offers a moment of happiness in every bite.
Don’t wait any longer to organize your next paella party! Invite your friends, bring out the big plate, and treat them to a culinary journey to the heart of Spain.
