Valencian Seafood Rice (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the fumet  
Olive oil, extra virgin 60 ml.
Shrimp, (21 to 25 count) 140 g
Crab 140 g
Rock fish or sea bass 900 g
Onions, chopped 310 ml.
Garlic, minced 15 ml.
Leeks, chopped, white parts only 375 ml.
Tomatoes, chopped 750 ml.
Water 4 liters
Salt 30 ml.
For the rice  
Olive oil, extra virgin 125 ml.
Baby squid or sliced squid 285 g
Shrimp, peeled (about 21 to 25 count) 680 g
Garlic, minced 75 ml.
Tomato sauce 625 ml.
Sweet paprika 20 ml.
Fumet (from above) 3-1/2 liters
Bomba rice 810 ml.


  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 3.5 liters), 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 500 ml. 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.

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