How to Prepare Your Paella del Mediterráneo

The Mediterranean coast has shaped Spanish cuisine for centuries. This paella celebrates the flavours of the sea, combining premium rice, seafood and traditional Spanish ingredients to create one of the most iconic dishes of Mediterranean gastronomy.

What you'll need:

• 400 g squid (calamari), cleaned and sliced
• 300 g scampi or large prawns
• 1 medium onion
• 2 ripe tomatoes (or grated tomato)
• Extra Virgin Olive Oil
• Salt
• The products included in your Paella del Mediterraneo experience
  

Step 1 – Prepare the Ñora Pepper

Place the dried ñora pepper in hot water for 20–30 minutes.

Once softened:

1. Remove the pepper.
2. Open it carefully.
3. Scrape out the flesh using a spoon.

Set aside.

Step 2 – Prepare the Piquillo Peppers

Slice the piquillo peppers into strips.

Add olive oil and finely sliced garlic to a small pan.

Cook gently over low heat for 15–20 minutes until lightly caramelised.

Set aside.

Step 3 – Cook the Seafood

Heat a generous drizzle of olive oil in the paella pan.

Add the scampi and cook for 1 minute on each side until lightly coloured.

Remove and reserve.

Add the squid and cook for 2–3 minutes.

Remove and reserve.

Step 4 – Prepare the Sofrito

Using the same pan:

1. Finely chop the onion.
2. Cook slowly until soft and translucent.
3. Add the grated tomato.
4. Cook until the mixture becomes rich and concentrated.

A good sofrito is the foundation of an authentic paella.

Step 5 – Build the Base

Add:

• The flesh of the ñora pepper
• Smoked paprika from La Vera

Stir for a few seconds.

Do not allow the paprika to burn.

Step 6 – Add the Rice

Add the rice and stir gently for 1 minute so that every grain is coated with the sofrito.

Step 7 – Add the Broth

Return the squid to the pan.

Pour in the seafood broth.

Add the saffron infusion.

Spread everything evenly across the pan.

Once the broth has been added, avoid stirring.

Step 8 – Add the Scampi

Arrange the scampi on top of the rice during the first half of cooking.

They will finish cooking gently as the rice absorbs the broth.

Step 9 – Finish with the Piquillo Peppers

Arrange the caramelised piquillo peppers over the paella during the final minutes of cooking.

Step 10 – Rest and Serve

Remove from the heat.

Allow the paella to rest for 5 minutes before serving.

This final resting period is essential for achieving the perfect texture and flavour.

Wine Recommendation

Albariño (Rías Baixas)

Fresh, aromatic and vibrant, Albariño is one of Spain’s most celebrated white wines and an excellent match for seafood paella.

Alternative pairings:

• Verdejo
• Godello
• Mediterranean Rosé

Serve well chilled.

Producer Spotlight

Dacsa (Valencia)

Produced in the birthplace of paella, Dacsa rice is trusted by generations of Spanish families and professional chefs.

La Vera Paprika (Extremadura)

Traditionally smoked over oak wood, creating the distinctive flavour found in many classic Spanish recipes.

Mediterranean Seafood

Inspired by the fishing traditions of Spain’s Mediterranean coast, where seafood has been at the heart of local cuisine for centuries.