Description
This traditional Spanish seafood paella features a fragrant saffron-infused rice base cooked with fresh squid, prawns, and mussels. The dish is prepared by sautéing aromatics and tomatoes, then simmering with seafood stock and white wine, creating a rich and flavorful meal. Finished with a crispy socarrat crust on the bottom, it's an authentic and vibrant celebration of Spanish coastal cuisine.
Ingredients
Seafood and Rice
- 2 large squid, cleaned and sliced into 1/4-inch rings (tentacles not used)
- 12 prawns or jumbo shrimp (shells on if possible for extra flavor)
- 12 mussels
- 2 cups short grain rice (such as Bomba or Calasparra)
Stock and Liquid
- 1 cup white wine
- 3 cups seafood stock
Produce and Aromatics
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 2 medium tomatoes, peeled and diced
Spices and Oils
- 1/3 cup olive oil
- 1.5 teaspoons sweet paprika (such as Pimentón de la Vera dulce)
- 1 pinch saffron threads
- 1 pinch salt
Instructions
- Simmer the liquid base: In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads to infuse the liquid. Once simmering, reduce heat to low to keep it gently simmering, maintaining warmth for later use.
- Sauté the aromatics: Heat a large, shallow frying pan (10-inch cast iron skillet or 16-inch paella pan) over medium-high heat, add olive oil, and once hot, add the diced onion. Sauté, stirring frequently, until the onion turns translucent and soft.
- Add garlic and tomato base: Stir in the minced garlic and cook for 1-2 minutes until fragrant but not browned. Then add the diced tomatoes, sweet paprika, and a pinch of salt. Cook, stirring occasionally, until tomatoes reduce and the oil becomes sizzly with the flavors.
- Cook the squid: Gently add the sliced squid to the pan and stir well to coat with the tomato mixture. Sauté for about one minute to give the squid a slight color without overcooking.
- Add and toast the rice: Stir in the short grain rice, cooking for 1 minute to toast lightly and coat it in the flavors. Then spread the rice evenly across the pan in a thin layer to prepare for even cooking.
- Combine with simmering liquid: Pour the warm saffron-infused wine and stock mixture over the rice all at once. Reduce heat to low and cook without stirring for 10 minutes to allow the rice to begin absorbing the liquid.
- Add prawns and continue cooking: Carefully place the prawns or jumbo shrimp arranged in a circle on top of the rice. Cook for an additional 10 minutes, turning the shrimp over as they turn pink. If the rice dries too soon, top up the liquid with hot stock in 1/2 cup increments.
- Steam the mussels: Meanwhile, in a separate large skillet, steam the mussels in about half an inch of simmering water covered with a tight-fitting lid. They are ready when their shells open; discard any that remain closed. Arrange the cooked mussels decoratively atop the paella.
- Form the socarrat crust: Continue cooking the paella until the stock fully evaporates, listening for a faint crackling sound, which indicates the prized socarrat (crispy rice crust) has formed on the bottom. If no crackling is heard, briefly raise heat to medium to encourage crust formation.
- Rest and serve: Remove the paella from heat and cover with a tea towel. Let it rest for 3 minutes to settle the flavors. Uncover and serve directly from the pan with lemon wedges on the side for squeezing.
Notes
- Using seafood stock and wine enhances the depth of flavor in the paella.
- Do not stir the rice after adding the liquid to allow proper socarrat formation.
- The prawns can be cooked with shells on for extra flavor or peeled according to preference.
- Ensure all mussels are discarded if shells do not open after steaming to avoid food safety issues.
- Adjust seasoning with salt if needed after cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
