Seafood Paella from the Albufera | Spekko Rice
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Seafood Paella from the Albufera

Seafood Paella from the Albufera

Private chef Alix Verrips says the Albufera in Valencia is known as the birthplace of paella.Recognised throughout the culinary world as Spain’s national dish. The Albufera  is the award winning restaurant l’Albufera in Moraleja, on the outskirts of Madrid, where Alix received personal tutelage from the paella master himself, Chef Julián Garcia, who has won the ‘Best paella in the World’ title numerous times.

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    10                    cloves garlic

    45 ml               chopped fresh parsley

    60 ml               olive oil

    60 ml               water

    250 g               calamari, diced

    250 g               mixed seafood (mussels, clams, shrimps, scallops)

    2 litres             chicken or seafood stock

    5 ml                 saffron threads

    1                      medium onion, finely diced

    1                      red pepper, seeded and diced

    750 ml             Bomba paella rice (Spekko Long Grain Parboiled Rice or Spekko Saman white Rice can be used)

    15 ml               sweet paprika

    125 ml             pureéd tomatoes

    125 ml             white cooking wine or beer

    6                      extra-large or 12 large prawns or langoustines, deveined

    12                    mussels in the shell

    12                    clams in the shell (optional)

    125 ml             frozen baby peas

    Freshly chopped parsley and lemon wedges for garnishing


    1. Preheat the oven to 200 °C and place a roasting dish three-quarters full of water on the bottom shelf.
    2. Pulse the garlic, parsley, olive oil and water in a blender 5 – 7 times until blended but still slightly chunky.
    3. Marinate the diced calamari and seafood in 45 ml of the garlic-parsley oil for 5 minutes.
    4. Warm the stock in a saucepan over medium heat and add the saffron to it.
    5. Toss the onion and red pepper in 45 ml of the garlic-parsley oil and set aside for 5 – 10 minutes to marinate.
    6. Heat a 6 – 8 serving paellera (paella pan) over medium and sauté the onion and red pepper for 2 – 3 minutes until they start to become translucent.
    7. Add the marinated seafood and sauce and cook for a further 2 – 3 minutes until the seafood becomes opaque.
    8. Add 30 ml more of the garlic-parsley oil, the rice, paprika and tomatoes and stir well. Pour in the wine or beer and simmer for 2 – 3 minutes. Add half the stock, stirring for 2 – 3 minutes until the rice has absorbed some of the liquid.
    9. Place the prawns, mussels, clams and peas on top of the rice, pour over the rest of the stock and simmer until almost all of the liquid has been absorbed. Put the pan in the oven and cook for a further 10 – 12 minutes until all the liquid has been absorbed and the rice is still al dente.
    10. Drizzle over some more of the garlic-parsley oil, garnish with fresh parsley and lemon wedges and serve with Alioli (garlic mayonnaise) on the side.

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