Seafood Paella
by Chef Raul Velarde, La Bodega Tapas Bar – Patong
At La Bodega Tapas Bar, Chef Raul Velarde captures the spirit of Spain through his classic Seafood Paella — a dish built slowly, layer by layer, until the rice absorbs the essence of the sea. The result is pure Mediterranean comfort: tender seafood, saffron-scented rice, and a balance of flavours that invite sharing.
Ingredients
1 small onion
1 green pepper
1 red pepper
1 clove garlic
200 g green beans
1 squid (about ½ kg baby squid)
300 g baby octopus
1 tiger prawn per person
½ kg mussels
½ kg clams
1 tsp sweet paprika
500 g short-grain rice (Japanese or Arborio)
A few threads of saffron (optional)
Olive oil
Salt to taste
Method
In a wide, shallow pan, heat olive oil and gently cook chopped peppers and onions until soft and sweet. Add finely chopped garlic halfway through.
Add squid and baby octopus, chopped into small pieces, and sauté briefly. Remove from heat, stir in paprika, then return to the stove. Pour in water — about 2½ times the rice volume — and bring to a boil.
Add saffron, salt, green beans, mussels, clams, and rice. Cook for 17–20 minutes, stirring occasionally. Halfway through, add the tiger prawns.
When the rice is cooked and the seafood tender, remove from heat and let rest for a few minutes before serving.
