Seafood Paella

Name: Seafood Paella
Prep time: 10 min
Cook time: 30 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Garlic — 3 cloves; Onion — ½; Red Bell Pepper — ½; Squid — 1 tube; Jumbo Shrimp — 12; Mussels — 8; Extra Virgin Olive Oil — 80 ml; Tomato Puree — 120 ml; Smoked Paprika — 1 tsp; Fish Broth — 600 ml; Saffron — 1 pinch; Round Rice — 200 g

This authentic Spanish seafood paella is a vibrant celebration of the sea, featuring perfectly cooked round rice infused with the rich, aromatic flavours of saffron, tomato, and smoky paprika. Loaded with tender squid, juicy jumbo shrimp, and fresh mussels, this dish showcases the perfect balance between fresh ingredients and the prized 'socarrat'—a delicious, crispy layer of caramelised rice on the bottom that defines a truly world-class paella.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 30 minutes

Servings: 2 to 4

Notes:

Use an authentic paella pan if possible for the best results, as its wide, shallow design ensures the rice cooks evenly; however, a large frying pan is a suitable substitute.

The secret to a perfect paella is the 'socarrat'—the thin layer of crispy, caramelised rice at the bottom of the pan—which is achieved by increasing the heat to medium-high for the final minute of cooking.

Round rice is essential for this recipe; its ability to absorb the flavourful fish stock while maintaining its structure is what makes a paella successful, so avoid using long-grain or jasmine varieties.

Once the rice is added to the pan, resist the urge to stir it; gently shaking the pan occasionally is sufficient to ensure even distribution and prevents the release of excess starch that would make the rice mushy.

After cooking, it is crucial to cover the pan and let the paella rest for 5 to 7 minutes; this resting period allows the remaining moisture to distribute evenly, ensuring a perfect texture throughout the dish.

Prepare Aromatics and Seafood
Finely mince the garlic, dice the onion and red bell pepper, cut the cleaned squid tube into small squares, and prepare the jumbo shrimp and cleaned mussels.

Sear Squid
Heat extra virgin olive oil in a paella pan over medium-high heat, season with salt, and fry the squid for 2 minutes before removing and setting it aside.

Sauté Vegetables
In the same pan, cook the onions and garlic until softened, then add the bell peppers and sauté until tender.

Build Flavour Base
Stir in the tomato puree, season with salt, black pepper, and smoked paprika, then return the cooked squid to the pan.

Simmer Rice
Pour in the fish broth and saffron powder, bring to a boil, add the rice, and mix gently to distribute.

Add Seafood
After 5 minutes of simmering, arrange the shrimp and mussels on top of the rice and continue to cook without stirring, shaking the pan occasionally.

Finalise and Rest
Increase the heat to medium-high for the final minute to form the 'socarrat', then turn off the heat, cover, and let rest for 5 to 7 minutes before serving with fresh parsley and lemon.