Description
This vibrant and flavorful Seafood Paella recipe combines tender squid, succulent shrimp, and fresh mussels with aromatic saffron-infused rice to create an authentic Spanish dish that’s perfect for a special meal or gathering. The dish is cooked in a paella pan, allowing the rice to develop a perfect socarrat, the prized crispy bottom layer, while all the seafood and vegetables meld together in a delicious broth.
Ingredients
Scale
Seafood
- 1 cleaned squid tube
- 12 large raw shrimp, peeled and deveined
- 8 fresh mussels, cleaned
Vegetables and Aromatics
- 3 cloves garlic
- 1/2 onion
- 1/2 red bell pepper
- A handful of finely chopped parsley
- 2 lemon wedges
Liquids and Spices
- 1/3 cup extra virgin olive oil (80 ml)
- 1/2 cup tomato sauce (112 grams)
- 1/2 tsp sweet smoked Spanish paprika (1.30 grams)
- 2 1/2 cups fish broth (600 ml)
- 1/4 tsp saffron threads or powder (0.17 grams)
- 1 cup uncooked round rice (200 grams)
- Sea salt and black pepper, to taste
Instructions
- Prepare Ingredients: Finely chop garlic, onion, and red bell pepper. Cut the cleaned squid tube into bite-sized pieces to ensure even cooking and easy eating.
- Cook Squid: Heat a paella pan over medium heat, add the extra virgin olive oil, and season with a pinch of sea salt. Add the squid pieces and cook for 1.5 to 2 minutes until just tender. Remove the squid and set aside to prevent overcooking.
- Sauté Vegetables: In the same pan, add the chopped onion and garlic, sauté until fragrant and translucent. After about 1 minute, add the red bell pepper and continue to cook, allowing the flavors to meld.
- Add Tomato and Spices: Stir in the tomato sauce, smoked paprika, salt, and black pepper. Cook this mixture for 2 minutes, which helps to develop the rich base flavor of the paella.
- Add Squid and Broth: Return the cooked squid to the pan, pour in the fish broth, and sprinkle in the saffron. Bring the mixture to a boil to infuse the saffron’s distinctive aroma into the broth.
- Cook Rice and Seafood: Stir in the uncooked round rice evenly. After 5 to 6 minutes, when the rice begins to absorb the liquid, gently tuck the peeled shrimp and cleaned mussels into the pan. Continue cooking without stirring, allowing the seafood to steam on top and the rice to absorb the flavors.
- Simmer and Create Socarrat: Reduce the heat and simmer until the rice has absorbed most of the broth and the seafood is just cooked through. Increase the heat slightly for a couple of minutes to create the socarrat—the crispy, golden bottom layer that is essential to authentic paella. Be careful not to burn.
- Rest and Garnish: Remove the pan from heat and let the paella rest for 5 minutes to allow flavors to settle. Garnish with finely chopped parsley and lemon wedges before serving to add brightness and freshness.
Notes
- Use a wide, shallow paella pan for the best results to ensure even cooking and socarrat formation.
- Do not stir the rice after adding the seafood; this helps develop the traditional crust at the bottom.
- If fish broth is unavailable, seafood stock or vegetable broth can be used as alternatives.
- Saffron is expensive but key to authentic flavor and color; a small pinch goes a long way.
- Adjust seasoning gradually to suit your taste, especially the salt, as broth and seafood may already contain salt.
