Bring the taste of coastal Spain straight to your kitchen with Nortindal Paella Stock. Rich, aromatic, and crafted specifically for paella, this stock delivers the deep seafood flavor that gives traditional Spanish paella its unmistakable character. Whether you’re cooking for a weekend gathering or a special family dinner, this recipe makes it easy to create a restaurant-worthy paella at home.
Why Use Nortindal Paella Stock?
Great paella starts with great stock. Nortindal Paella Stock is made to provide a balanced seafood base with layers of savory flavor, helping you achieve that authentic Spanish taste without spending hours simmering shells and aromatics.
What makes it special?
- Rich seafood flavor
- Perfectly seasoned for paella
- Saves preparation time
- Ideal for seafood, mixed, or vegetable paella
Seafood Paella Recipe
Serves: 4–6
Cooking time: About 40 minutes
Ingredients
- 500 ml Nortindal Paella Stock
- 1 cup paella rice (Bomba or Calasparra preferred)
- 250 g shrimp, peeled and deveined
- 200 g mussels, cleaned
- 150 g squid rings
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, grated or finely chopped
- 1 red bell pepper, sliced
- 3 tbsp olive oil
- 1/2 tsp smoked paprika
- Pinch of saffron threads (or 1/4 tsp saffron powder)
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped
Instructions
1. Prepare the pan
Heat the olive oil in a wide paella pan or large skillet over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
2. Build the flavor base
Add the grated tomato and cook until it thickens slightly. Stir in the smoked paprika and saffron.
3. Add the rice
Pour in the rice and stir for 1 minute so every grain is coated with the flavorful tomato mixture.
4. Pour in the stock
Add the Nortindal Paella Stock and bring to a gentle simmer. Spread the rice evenly across the pan and avoid stirring from this point onward.
5. Add the seafood
Arrange the shrimp, mussels, squid, and bell pepper slices over the rice. Cook for 15–18 minutes, or until the rice has absorbed most of the liquid and the seafood is cooked through.
6. Create the socarrat
Increase the heat for the final 1–2 minutes to form the prized socarrat—the thin, crispy layer of rice at the bottom of the pan. Listen for a gentle crackling sound, but avoid burning it.
7. Rest and serve
Remove from the heat, cover loosely with a clean kitchen towel, and let rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Chef’s Tips for the Best Paella
- Use a wide pan so the rice cooks evenly.
- Resist stirring once the stock is added; this helps create the proper paella texture.
- Warm the stock before adding it to maintain an even cooking temperature.
- For a mixed paella, add chicken or chorizo along with the seafood.
Wine Pairing: Bodegas As Laxas Bágoa do Miño Lágrima Albariño
For an authentic Spanish dining experience, serve this seafood paella with a chilled glass of Bodegas As Laxas Bágoa do Miño Lágrima Albariño from Rías Baixas, Spain.
Made from the Albariño grape, this wine is celebrated for its bright acidity, citrus freshness, and delicate mineral character—qualities that make it one of Spain’s classic partners for seafood dishes.
Why This Pairing Works
The paella is rich with the savory flavors of shrimp, mussels, squid, saffron, and smoked paprika. Bágoa do Miño Lágrima Albariño complements these flavors beautifully:
- Crisp acidity cuts through the richness of the seafood and olive oil.
- Notes of lemon, green apple, and white peach echo the fresh citrus squeeze served with the paella.
- Mineral and saline undertones enhance the natural sweetness of shellfish, especially mussels and shrimp.
- Its light to medium body refreshes the palate between bites without overpowering the dish.
Serving Tips
- Serve well chilled at 46–50°F (8–10°C).
- Use a medium white-wine glass to allow the wine’s floral and fruit aromas to open up.
- Add a final squeeze of fresh lemon over the paella just before serving; it beautifully mirrors the wine’s citrus profile.
A Taste of Coastal Spain
This pairing brings together two iconic flavors of northern Spain: the seafood traditions of paella and the vibrant Albariños of Galicia. The result is a meal that feels fresh, elegant, and unmistakably Mediterranean—perfect for weekend entertaining, summer gatherings, or any occasion that calls for a special shared table.
Wine Pairing Recommendation: Bodegas As Laxas Bágoa do Miño Lágrima Albariño— chilled and served alongside warm seafood paella for a truly authentic Spanish experience.
