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In Alghero, the sea is not just a view: it’s an ingredient. It has its own way of entering dishes, with clear scents and colors seemingly borrowed from the harbor markets. The Alghero-style paella is born right here, in a city that still retains Catalan traces in language, traditions, and cuisine.
It’s not a copy of Valencian paella, nor does it want to be. It’s a homemade “seafood” version built around what’s fresh: mussels, clams, squid, and shrimp. The secret lies in the hot broth and the filtered liquid from the shellfish, which bridge rice and seafood, making the flavor fuller and more authentic. It’s a convivial dish meant to be the centerpiece of the table, finished slowly amidst conversation and bread to soak up the last juices.
Ingredients
- 300 gr riso Arborio
- 500 gr cozze
- 500 gr vongole
- 200 gr calamari
- 200 gr gamberi
- 1 nr. peperone rosso
- 1 nr peperone giallo
- 1 nr cipolla
- 2 spicchi aglio
- 1 bustina zafferano
- 800 ml brodo di pesce caldo
- q.b. olio extravergine di oliva
- q.b. sale
- q.b. pepe
- q.b. prezzemolo tritato
Instructions
- Pulisci accuratamente cozze e vongole, poi falle aprire in una padella a fuoco vivo. Sguscia i molluschi, tenendo da parte qualche conchiglia per decorazione, e filtra il liquido di cottura.
- Taglia i calamari a rondelle e pulisci i gamberi eliminando carapace e intestino.
- In una padella ampia o in una paellera, soffriggi in olio extravergine di oliva l’aglio e la cipolla tritati finemente.
- Aggiungi calamari e gamberi e cuoci per qualche minuto, mescolando delicatamente.
- Unisci i peperoni tagliati a strisce, il riso e lo zafferano sciolto nel brodo di pesce caldo.
- Versa il liquido filtrato di cozze e vongole e cuoci a fuoco medio, mescolando di tanto in tanto.
- A metà cottura aggiungi i molluschi sgusciati.
- Porta a termine la cottura del riso, regola di sale e pepe e spegni il fuoco.
- Servi la paella algherese con una spolverata di prezzemolo tritato e le conchiglie tenute da parte.
Notes
- Il riso deve restare leggermente al dente.
- È possibile usare una paellera oppure una padella molto ampia dal fondo spesso.
Tips for a more flavorful Alghero paella
For a truly aromatic result, pay attention to three steps: shellfish cleaning, keeping broth always hot, and dissolving saffron before adding it. The cooking liquid of mussels and clams is precious: strain it carefully and use it as part of the rice seasoning.
Which rice to use
The version you have here uses Arborio, but you can also get excellent results with Carnaroli or rice specifically for paella. The important thing is not to overdo the liquids and to stir only as needed, so the rice stays distinct and not sticky.
Simple variations
You can add cherry tomatoes at the end of the sauté for a more Mediterranean note, or a pinch of sweet paprika with the saffron if you want a more intense aroma. The final parsley is not just decoration: it lightens and finishes the dish with freshness.
