The seafood paella at Del Mar is a luxurious celebration of Mediterranean flavors and artistry. This dish features bomba rice infused with a rich lobster stock and sofrito, adorned with perfectly cooked shellfish such as prawns, mussels, langoustines, and lobster, all layered with the crispy, flavorful socarrat at the bottom of the pan. Finished with fresh parsley and a medley of grilled seafood, this paella is a feast for the senses, balancing texture, aroma, and bold taste in every bite.
Washington DC
Del Mar
Seafood Paella
Olive oil / Sofrito / Seafood stock / Bomba rice / Salt / Monkfish / Prawns / Mussels / Langoustines / Carabineros / Lobster / Saffron / Parsley
Signature Dish
From Prep to Plate
Seth pays a visit to Del Mar in D.C.'s Wharf neighborhood where Chef Josep reveals the artistry behind crafting the perfect seafood paella. From the sofrito and bomba rice to the perfectly grilled seafood toppings, Chef Josep breaks down each step of the process—highlighting the importance of the paella pan, the soul of the seafood stock, and the magic of the socarrat.
The paellas (made with Bomba rice) are breathtaking; though you’ll be tempted to fill your table with seafood from the raw bar or cooked dishes like Andalusian gambas al ajillo and charcoal-baked potatoes with aioli and brava sauce.
Adele Chapin, Conde Nast Traveler
