Valencian Seafood Rice

Metric version of recipe

Yields 8 portions

Ingredient Amount
For the fumet  
Olive oil, extra virgin ¼ cup
Shrimp, (21 to 25 count) 5 oz.
Crab 5 oz.
Rock fish or sea bass 2 lbs.
Onions, chopped 1-1/4 cups
Garlic, minced 1 Tbsp.
Leeks, chopped, white parts only 1-1/2 cups
Tomatoes, chopped 3 cups
Water 4 quarts
Salt 2 Tbsp.
For the rice  
Olive oil, extra virgin ½ cup
Baby squid or sliced squid 10 oz.
Shrimp, peeled (about 21 to 25 count) 1 lb. 8 oz.
Garlic, minced 5 Tbsp.
Tomato sauce 2-1/2 cups
Sweet paprika 4 tsp.
Fumet (from above) 3-1/2 quarts
Bomba rice 3-1/4 cups


  1. Make the fumet. Heat the oil in a large soup pot or Dutch oven over medium heat and cook the shrimp, crab, and rockfish for 2 to 3 minutes, or until they begin to turn pink. Add the onions, garlic, and leeks and cook, stirring, until lightly colored, about 10 minutes. Add the tomatoes and cook for another 10 minutes, then add the water and bring to a boil. Reduce the heat to medium low, cover partially, and simmer for 45 minutes, then strain through a cheesecloth-lined strainer. Season generously with the salt.
  2. Make the rice. Heat the oil in a large Dutch oven over medium-high heat. When the oil is hot, lightly fry the baby squid and the shrimp until they lose their translucency, about 5 minutes, and remove from the pan. Turn down the heat slightly, add the garlic, and then the tomato sauce. Cook for about 3 minutes, until bubbling, and add the paprika. Add enough fumet to cover (about 14 cups), bring to a boil, and add the squid, shrimp, and rice. Cook for approximately 16 minutes, or until the rice is al dente. Remove from the heat and allow to rest for 10 minutes, them serve 2 cups of rice in each of 8 bowls.

Additional tips

Recipe credit: Maria Muria Lloret for Comunitat Valenciana, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2018 The Culinary Institute of America