Description
This traditional Spanish Seafood Paella combines tender squid, succulent shrimp, and fresh mussels with aromatic saffron-infused rice and smoky paprika. Cooked in a paella pan, this vibrant dish delivers layers of flavor from sautéed garlic, onion, and red bell pepper, simmered gently until the rice is perfectly tender and a crispy socarrat crust forms at the bottom. Garnished with fresh parsley and lemon wedges, it’s a seafood lover’s delight ready in just 45 minutes.
Ingredients
Scale
Seafood
- 1 cleaned squid tube, chopped
- 12 large raw shrimp, peeled and deveined
- 8 fresh mussels, cleaned
Vegetables & Aromatics
- 3 cloves garlic, chopped
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
Liquids & Sauces
- 1/3 cup extra virgin olive oil (80 ml)
- 1/2 cup tomato sauce (112 grams)
- 2 1/2 cups fish broth (600 ml)
Spices & Seasonings
- 1/2 tsp sweet smoked Spanish paprika (1.30 grams)
- 1/4 tsp saffron threads or powder (0.17 grams)
- Sea salt, to taste
- Black pepper, to taste
Additional
- 1 cup uncooked round rice (200 grams)
- 2 lemon wedges
- A handful of finely chopped parsley
Instructions
- Prepare Ingredients: Chop the garlic, onion, red bell pepper, and squid into bite-sized pieces to ensure even cooking and flavor distribution.
- Cook Squid: Heat a paella pan over medium heat and add the olive oil. Season with a pinch of sea salt, then add the chopped squid. Cook for about 1.5 to 2 minutes until just tender. Remove the squid from the pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same pan, sauté the chopped onion and garlic until fragrant and translucent, about 2-3 minutes. After one minute, add the chopped red bell pepper and cook together until softened.
- Add Tomato & Spices: Stir in the tomato sauce, sweet smoked Spanish paprika, and season with salt and black pepper. Cook this mixture for 2 minutes to let the flavors meld and the sauce to thicken slightly.
- Add Squid & Broth: Return the cooked squid to the pan. Pour in the fish broth and sprinkle the saffron threads or powder. Bring the mixture to a boil to infuse the flavors.
- Incorporate Rice and Seafood: Stir in the uncooked round rice evenly into the boiling broth. After 5 to 6 minutes of simmering, add the shrimp and mussels arranged on top so they cook through properly.
- Simmer and Form Socarrat: Reduce heat to medium-low and let the paella simmer gently until the rice absorbs the broth, the seafood is cooked, and the bottom crust (socarrat) forms, usually about 10-12 minutes. Avoid stirring during this phase to develop the crispy socarrat layer.
- Rest and Garnish: Remove the paella from heat and let it rest for 5 minutes to allow flavors to settle. Garnish with finely chopped parsley and serve with lemon wedges on the side for squeezing.
Notes
- Use a paella pan or a wide, shallow skillet for even cooking and authentic texture.
- Do not stir the paella after adding the rice to create the desirable socarrat crust at the bottom.
- Fresh seafood is essential for the best flavor and texture; clean mussels thoroughly before cooking.
- Saffron is key to authentic paella flavor and color; if unavailable, turmeric can be a mild substitute but won’t replicate the true taste.
- Serve immediately after resting to enjoy optimal texture and warmth.
