Paella de Marisco

What to prep in advance

The Paella

Scrub the clams and mussels to get any bits of dirt off the shell, then trim the beards and rinse them well.  Discard any clams or mussels that have broken shells or are not tightly closed. Set aside in a bowl.

Cut the cleaned squid in half and ensure that the beaks have been removed. Then slice them into 1-inch pieces and place them in a separate bowl. (Emily will also demonstrate this in the class).

Rinse the shrimp, and remove the shells if desired, leaving on the tails for ease of eating. Place them in a separate bowl.  Put all your seafood in the fridge until we are ready to cook.

The rest of the prep we will do together in class.  Have small bowls for each ingredient.

Have your herbs and vegetables, washed and dried and the rest of your ingredients measured out and ready to go.

The Sangria:

Slice the orange into rounds, slice the apple and the peach into wedges, and place them all in a shallow 9 x 9 inch baking dish. Slice the strawberries in half, add them to the baking dish, and top with the blackberries.

Drizzle the fruit with the rum and the balsamic. Cover the dish with plastic wrap, place in the fridge, and allow the fruit to macerate for at least 1 hour, or up to overnight.

Kitchen Utensils

Paella Pan (this recipe is for a 36cm / 6 servings or 38cm / 8 servings pan.  With the increase in popularity of paella, you can find pans at most kitchen stores. We also sell paella pans on our website just click here

Numerous small dishes to hold your ingredients once they are prepped.  The beauty of this dish is it is very social, once prepped, you can chat with your guest and easily cook the paella adding the ingredients at the appropriate time.

Pitcher for Sangria

Large saucepan for the stock