Spanish Seafood Paella
A vibrant and flavorful seafood paella loaded with shrimp, mussels, and tender squid, infused with saffron and smoky paprika. Perfect for sharing and packed with authentic Spanish flavors!
Ingredients
3 cloves garlic, roughly chopped
½ onion, finely diced
½ red bell pepper, finely chopped
1 tube squid, cleaned and cut into small squares (calamari)
12 jumbo shrimp, peeled and deveined
8 fresh mussels, cleaned
⅓ cup extra virgin olive oil
½ cup tomato sauce
½ teaspoon sweet smoked Spanish paprika
2 ½ cups fish broth
¼ teaspoon saffron threads or powder
1 cup uncooked round rice
2 lemon wedges
Handful of finely chopped parsley
Sea salt and black pepper, to taste
Directions
Prepare the Ingredients – Chop the garlic, onion, and red bell pepper. Cut the cleaned squid into small squares.
Cook the Squid – Heat a paella pan over medium-high heat and add the olive oil. Season with sea salt, then add the squid. Cook for 1½ to 2 minutes, stirring occasionally. Remove the squid and set aside.
Sauté the Aromatics – In the same pan, add the diced onion and garlic. Stir for about a minute, then add the chopped red bell pepper. Continue sautéing for another 3 minutes.
Add the Tomato Base – Stir in the tomato sauce, smoked paprika, salt, and black pepper. Cook for 2 minutes until the sauce thickens. Return the cooked squid to the pan and mix well
Simmer the Broth – Pour in the fish broth and add the saffron. Bring to a boil.
Cook the Rice – Add the rice and stir once to evenly distribute the ingredients. Let it cook undisturbed for 5-6 minutes.
Add the Seafood – Gently place the shrimp and mussels on top of the rice. Continue cooking for another 5 minutes.
Finish Cooking – Reduce the heat to low-medium and let the broth fully absorb into the rice. Once absorbed, turn the heat to medium-high for 1-2 minutes to create the crispy socarrat at the bottom. Remove from heat and cover.
Garnish and Serve – Let the paella rest for 5 minutes. Uncover, garnish with lemon wedges and chopped parsley, and enjoy!
