Arroz Parellada – Catalan Gastronomy
Arroz Parellada is one of the most iconic dishes of Catalan cuisine, especially popular in Barcelona. Its origins date back to the early 20th century and it is named after Chef Juli Maria Parellada, who created it as an elegant variation of traditional paella.
This rice combines the richness of delicate seafood—such as prawns, langoustines, and lobster—with carefully selected meats and fish, all prepared so that bones, shells, or spines are removed, offering a refined and uninterrupted dining experience.
Arroz Parellada stands out for its balanced flavor, where the seafood’s oceanic base blends smoothly with the rice texture, creating a unique harmony. It is a gourmet option ideal for celebrations or special meals in Barcelona.
Ingredients (Serves 4)
- 300 g short-grain rice
- 200 g peeled prawns
- 200 g peeled langoustines
- 150 g cooked and chopped lobster
- 200 g boneless white fish (hake or monkfish)
- 150 g boneless chicken pieces
- 100 g lean pork cubes
- 100 g peas
- 1 red bell pepper, sliced
- 2 ripe tomatoes, grated
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 liter fish and chicken stock
- Extra virgin olive oil
- Saffron threads or food coloring
- Salt and pepper to taste
- Lemon wedges to serve
Preparation
Prepare the ingredients
Peel the seafood, remove bones from meat, and clean fish. Keep each separately.
Sofrito
In a large paella pan, heat olive oil. Add onion and garlic and sauté until golden. Add pepper and grated tomato, cooking until the sofrito is concentrated and aromatic.
Cook the meats
Add chicken and pork, briefly sauté until lightly browned. Set aside if you want to preserve seafood delicacy for later.
Add the rice
Stir rice into the pan to absorb sofrito flavors. Gradually add hot stock, adjusting for desired texture. Add saffron or food coloring.
Cook the seafood
When rice is halfway cooked, add prawns, langoustines, lobster, and fish. Add peas as well. Cook over medium heat without stirring until rice absorbs stock and ingredients are tender.
Rest
Remove from heat and let rest, covered, for 5 minutes to integrate flavors.
Presentation
Serve hot, garnished with lemon wedges and optionally a sprinkle of parsley. Pair with a dry white wine or Catalan cava.
The essence of Arroz Parellada is in ingredient delicacy, not abundance. Everything should be perfectly clean and ready to enjoy without manipulation during the meal. Traditionally served at family celebrations or high-end Catalan restaurants, where presentation and refined taste are equally important.
It can be adapted by adding squid or mussels, as long as the seafood is clean so the tasting experience is uninterrupted.
