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Seafood Paella with Organic Extra Virgin Olive Oil OleoYebel

Ingredients (serves 4):

  • 400 grs. Bomba rice.
  • 1 lobster.
  • 24 clams.
  • 16 king pawns.
  • White fish heads and bones.
  • 1 organic leek.
  • 2 organic spring onions.
  • 2 cloves of organic garlic.
  • 1 organic green pepper.
  • 1 organic tomato.
  • 1 organic lemon.
  • Some saffron threads.
  • Water.
  • Organic Extra Virgin Olive Oil OleoYebel.
  • Salt.
  • Parsley.


For the broth, boil the fish heads and bones with the leek, a spring onion, some parsley and salt. Boil for 15 minutes. Clear of foam, sieve and reserve this broth.

Lightly fry the pawns and the sliced lobster in the paella pan with a spurt of Organic Extra Virgin Olive Oil OleoYebel for 5 minutes. Reserve on a plate leaving juices in the paella pan.

Peel and finely dice the garlic cloves, the other spring onion and the green pepper, add to the pan and lightly fry. Grate the tomato and add in.

Add the rice, lightly fry it and pour in a little over double the amount of fish broth. Add in the saffron threads, season with salt and cook for 10 minutes on high heat. Place on top the clams and cook 5 minutes more on a low heat. Finally, add the pawns and lobster pieces. Cook for 2-3 minutes on a low heat.

Cover with a clean cloth and let stand for a few minutes off the heat. Serve the paella and decorate with parsley. If you wish, decorate with a lemon.


You can buy the lobster alive, cooked or frozen. It’s good to know that the female is meatier than the male, and it has small muscular legs after the last pair of legs which makes it easy to identify.

Seafood Paella with Organic Extra Virgin Olive Oil OleoYebel
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