Malaga seafood paella
Seafood paella is one of the most emblematic and representative dishes of Spanish cuisine.
This delicious delicacy not only stands out for its flavour, but also for its rich history and origins that date back centuries.
The introduction of rice in Spain is attributed to the Arabs, who dominated much of the Iberian Peninsula from the 8th to the 13th century. Rice crops found an ideal environment in the Albufera de Valencia, a humid area near the coast that provided the perfect conditions for its cultivation.
Its name comes from the container where it is prepared, that is, the pan that in Latin is called patella. Thus, paella in Valencian also means frying pan, but in Spanish the name of the container is also used to name the dish. Paellera is what the utensil used to cook it is called, according to the RAE.
From its humble beginnings, where farmers used the ingredients that were closest to them, between the 15th and 16th centuries on the Valencian coasts to its global recognition. It has acquired several versions, depending on the area and the ingredients nearby.
Seafood paella is not only a delicious dish, but also an integral part of culture and celebrations in Spain. It is common to see families and friends gathering around a paella on Sundays and special holidays, sharing stories and enjoying this exquisite dish.
Finally, we have to highlight that the famous paella is part of the healthy Mediterranean Diet (Intangible Cultural Heritage of Humanity) and is also delicious accompanied by a good wine.
INGREDIENTS
Short grain Bomba rice that absorbs flavours well without falling apart.
Fish stock: Essential for intensifying the flavour of seafood.
Fresh seafood: Shrimp, mussels, squid, prawns, clams, etc.
Olive oil: Preferably extra virgin.
Tomato: Provides freshness and acidity.
Red pepper: To give colour and flavour.
Garlic and onion: For the base of the sofrito.
Saffron: Essential for giving the characteristic yellow colour and an aromatic touch.
Parsley, salt, sweet paprika and pepper: To season to taste.
RECIPE
WE RECOMMEND YOU TRY THE ONE THEY ARE SERVING IN:
Restaurante Santa Mónica Correo Viejo
Calle Correo Viejo, 11, 29015 Málaga
Reservations: +34 622 012 900
Opening hours:
Every day from 1:00 p.m. to 11:00 p.m.
Non-stop cooking
Restaurante Santa Mónica Correo Viejo
Located on the central street with Mudejar paving called Correo Viejo. It owes its name to the fact that the Post Office premises were located here at the end of the 19th century. On its very façade there is a marble plaque indicating that Don José de Salamanca y Mayol was born there on May 23, 1811, who would be a member of the Cortes for Malaga, Minister of Finance and builder of the famous Madrid neighborhood of Salamanca.
It was born with the idea of promoting and expanding the SANTA MÓNICA brand, whose first restaurant opens in December 2021 on Sánchez Pastor Street, in the historic center of Malaga. In 2023, thanks to the success and acceptance of the first Santa Mónica, the transfer of the extraordinary premises on Correo Viejo street is acquired, in the emblematic Salamanca building, renovated in 1945.
Just steps from the Cathedral, the gastronomic proposal of Santa Mónica Correo Viejo is very similar to that of the first premises: Mediterranean, homemade, artisanal, native cuisine, at a good price and in a relaxed and cheerful atmosphere.
All dishes and sauces are made 100% by hand; At Santa Mónica there are no frozen or precooked foods, everything is made in-house.
The decoration, one of the brand's strengths, is very attractive due to its large number of plants and leaves, creating a cozy, relaxed and wonderful gastronomic experience. Culinary art in combination with local, Spanish cuisine and its delicious tapas comes from the hand of this restaurant.
HOW TO GET TO THE RESTAURANT
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