The secret to an authentic seafood paella or a good arroz del senyoret (a type of rice) lies in its foundation. And that foundation is none other than the fish stock : the broth that gives the rice its soul, aroma, and flavor.
The difference between a proper rice and one that draws praise at the table is usually here: using water or simple broths (flavorings, extracts, flavor enhancers, etc.) versus a well-made fumet, with fresh ingredients and careful preparation.
In this article we share with you the original recipe for El Paellera , so you can prepare it at home. And if you don't have the time, the ingredients, or the ability to cook over a wood fire, you can always enjoy our ready-to-use fumet, prepared by Paeller Master Rafa Margós, with the same flavor as always.
Because yes: the goal is to surprise your family or friends... and make them come back.
What is fish stock?
Fish fumet originated in French cuisine, where it was prepared as a light, aromatic broth to enhance fish and seafood dishes.
Over time, the recipe traveled and in Spain , especially on the Mediterranean coast, it was transformed: here the fumet is cooked with sofrito and becomes a much more powerful 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. That's why we also call it seafood fumet , because with shrimp, crabs, or prawn heads, we achieve a much more intense flavor.
At El Paeller, we continue that tradition and take it a step further: we cook it over wood , 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: using wood.
Rafa Margós, our Paeller Master, combines technique and tradition to achieve that perfect balance of flavor and aroma that turns rice into an experience.
If you decide to make it yourself, follow our step-by-step instructions. And if you want to enjoy it just as it comes from our workshop, you can always have it ready in your pantry for when the paella craving comes knocking.
Ingredients for fish stock
To get a fumet like ours, it's not enough to put just anything in the pot.
These are the ingredients we use at El Paeller so that every sip smells of the sea and tradition:
- Water
- Galley
- Salmorreta (crushed tomato —tomato and acidulant: citric acid—, dried garlic and sweet paprika.
- Crab
- Extra virgin olive oil (EVOO)
- Shrimp head / enlisted
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Salt
Each ingredient plays its part: the shrimp and crab add depth, the salmorreta rounds out the flavor with its touch of paprika and garlic, and the EVOO brings everything together with that shine that only good oil can provide.
How to make fish stock for paella - Step by step
Step 1. Prepare the sea and the garden
Clean the shrimp, crab, and prawn or striped shrimp heads well.
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 come together in this pot.
Step 2. Fry to awaken aromas
Place the EVOO in a large pot and, when it is hot, add the mantis shrimp and crab.
Brown them for a couple of minutes, stirring to release all their flavor.
Also add the shrimp heads and gently crush them to extract their juices.
Step 3. The touch of the salmorreta
Add the salmorreta: tomato, garlic and sweet paprika.
This Mediterranean sofrito will add color, body, and that aroma that's already beginning 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 starts to boil, reduce the heat and let it simmer gently for about 25–30 minutes.
No more: the secret to making a good fumet is to retain the delicate flavors of the sea, without making them bitter.
Step 5. Strain and store
Remove any foam that forms during cooking.
After the time has passed, strain the fumet to obtain a clean, golden broth.
It's now ready to use in your paella, fideuà, suquet, or whatever seafood rice you have in mind.
And one last piece of advice from our paella master: if you want to get even closer to our flavor, cook your stock over a wood fire . The smoky note 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're encouraged to try this stock to take your paellas, rice dishes, or fideuàs to the next level.
To summarize, don't forget these key points:
- Use fresh, quality produce : the difference is noticeable in every spoonful.
- Fry the seafood well before adding the water to extract all its aroma.
- Control the cooking time : 25–30 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 end : this way you avoid overdoing it.
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If you can, cook over wood : the smoky touch is a plus that you won't forget.
And remember: if you want to save time and ensure a perfect paella result, you can always enjoy El Paeller's seafood fumet , wood-cooked and ready to use.
