The secret to an authentic seafood paella or a good arroz del senyoret lies in its base. And that base is none other than... fish fumet: the broth that gives soul, aroma and flavor to the rice.
The difference between a decent rice dish and one that elicits praise at the table often lies here: using water or simple broths (aromas, extracts, flavor enhancers,...) versus a well-made fumet, with fresh ingredients and careful preparation.
In this article we share with you the original recipe of The Paellerso you can prepare it at home. And if you don't have the time, the ingredients, or the possibility of cooking over a wood fire, you can always enjoy our fish stock made by the Master PaellerRafa Margós, ready to use and with the same great taste.
Because yes: the goal is for you to surprise your family or friends... and for them to do it again.
What is fish fumet?
He fish fumet It originated in French cuisine, where it was prepared as a light and aromatic broth to enhance fish and seafood dishes.
Over time, the recipe traveled and in SpainEspecially on the Mediterranean coast, it was transformed: here the fumet is cooked with sofrito and becomes a much more potent base, designed to give soul to rice dishes, fideuàs and suquets.
Thus, it ceased to be just "fish" and became a broth with more character. Hence, we also speak of seafood fumetBecause with mantis shrimp, crabs or prawn heads we achieve a much more intense flavor.
At El Paeller we follow that tradition and take it a step further: we cook it wood-fired, with 100% Mediterranean ingredients, to achieve an intense and balanced broth that becomes the perfect base for your recipes.
Fish fumet, El Paeller style
At El Paeller we make our fumet like the rest of our products: over a wood fire.
Rafa Margós, our Master Paella Chef, combines technique and tradition to achieve that perfect balance of flavor and aroma that transforms rice into an experience
If you decide to make it yourself, follow our step-by-step instructions. And if you want to enjoy it fresh from our kitchen, you can always keep it ready in your pantry for when a paella craving strikes.
Ingredients for fish stock
To get a fumet like ours, it's not enough to just put anything in the pot.
These are the ingredients we use in The Paeller so that every sip smells of the sea and tradition:
- Water
- Galley
- Salmorreta (crushed tomato —tomato and acidifier: citric acid—, dried garlic and sweet paprika.
- Crab
- Extra virgin olive oil (EVOO)
- Prawn head/striped
- Salt
Each ingredient has its role: the mantis shrimp and crab add depth, the salmorreta rounds out the flavor with its touch of paprika and garlic, and the extra virgin olive oil brings everything together with that shine that only good oil can give.
How to make fish stock for paella - Step by step
Step 1. Prepare the sea and the garden
Clean the mantis shrimp, crab, and shrimp heads thoroughly.
Have the salmorreta, extra virgin olive oil and salt on hand.
Every ingredient is there for a reason: the sea, the garden, and the fire meet in this pot.
Step 2. Sauté to awaken aromas
Put the olive oil in a large pot and, when it's hot, add the mantis shrimp and crab.
Brown them for a couple of minutes, stirring so that they release all their flavor.
Add the shrimp heads or prawns and gently crush them to extract their juices.
Step 3. The touch of salmorreta
Add the salmorreta: tomato, garlic and sweet paprika.
This Mediterranean sofrito will add color, body and that aroma that already begins to resemble a paella.
Step 4. Cover and cook
Add cold water until the ingredients are covered.
Bring to a boil and, as soon as it comes to a boil, reduce the heat and let it simmer gently for about 25–30 minutes.
No more: the secret to making a good fumet is that it preserves the delicate flavors of the sea, without them becoming bitter.
Step 5. Strain and store
Remove any foam that forms during cooking.
After some time, strain the fumet to obtain a clear, golden broth.
It's ready to use in your paella, fideuà, suquet or any seafood rice dish you have in mind.
AND one last piece of advice From the paella master: if you want to get even closer to our flavor, cook the fumet wood-firedThe smoky touch is impossible to imitate… but I assure you it's worth it.
Tips for a perfect fish stock
If you've made it this far, we hope this article has been helpful and that you'll be encouraged to try this fumet to take your paellas, rice dishes or fideuàs to another level.
In summary, don't forget these key points:
- Use fresh, quality produceThe difference is noticeable in every spoonful.
- Sauté the seafood well before adding the water to extract all its aroma.
- Control the cooking time25–30 minutes is enough for a clean and delicate flavor.
- Skim off the foam during cooking to obtain a clear broth.
- Adjust the salt at the endThis way you avoid going overboard.
- If you can, cook over a wood fire.The smoky touch is a bonus that you won't forget.
And remember: if you want to save time and ensure a master paella result, you can always enjoy the seafood fumet from El Paeller, cooked over a wood fire and ready to use.
