Traditional Spanish Seafood Paella Recipe

Method13 steps · about 50 min

1. 1

   Step 1: Have the squid cleaned and sliced into ¼-inch rings, reserving the tentacles for another use. Prepare the listed diced onion, peeled diced tomatoes and minced garlic before starting the pans.

   Uses 2 large raw squid, cleaned and sliced into ¼-inch rings; tentacles not used

2. 2

   Step 2: Bring the 1 cup white wine and 3 cups seafood stock to a simmer in a saucepan. Add the pinch of saffron and keep the mixture gently simmering over low heat while making the sofrito.

   Uses 1 cup white wine · 3 cups seafood stock, homemade or good-quality boxed · 1 pinch saffron threads

3. 3

   Step 3: Heat the ⅓ cup olive oil in a large shallow pan over medium-high heat; a 16-inch paella pan or the largest shallow skillet is suitable. Add all the diced onion (1) and sauté, stirring frequently, until translucent.

   Uses ⅓ cup olive oil · 1 large onion, finely diced

4. 4

   Step 4: Add all the minced garlic (2 cloves) to the softened onion and cook for about 1–2 minutes, checking at 1 minute, until fragrant but not browned.

   Cook the garlic · 1 minUses Onion sautéed in olive oil · 2 cloves garlic, minced

5. 5

   Step 5: Stir in both diced tomatoes (2) and the 1½ tsp sweet paprika. Add the pinch of salt only if the seafood stock is not already salty. Cook, stirring occasionally, until the tomatoes reduce to a thick, jam-like sofrito and the oil is sizzling.

   Uses Softened onion and fragrant garlic · 2 medium tomatoes, peeled and diced · 1½ tsp sweet paprika · 1 pinch salt for the sofrito, optional if the stock is already salty

6. 6

   Step 6: Add all the prepared squid rings to the sofrito and stir to coat them. Sauté for about 1 minute to give the squid a little color.

   Sauté the squid · 1 minUses Tomato, onion and garlic sofrito · All prepared body rings from the two squid; tentacles are excluded

7. 7

   Step 7: Stir in all 2 cups dry short-grain rice and cook for 1 minute, then spread the rice evenly across the pan.

   Coat the rice in sofrito · 1 minUses Squid coated in sofrito · 2 cups dry short-grain rice, such as Bomba or Calasparra

8. 8

   Step 8: Pour in all the hot saffron, wine and stock mixture at once. Reduce the heat to low once it returns to a gentle simmer and cook for 10 minutes without stirring the rice. Meanwhile, start steaming the mussels in the next step.

   First rice simmer · 10 minUses Rice and squid coated in sofrito · Hot saffron, wine and seafood-stock mixture

9. 9

   Step 9: While the rice cooks, put a ½-inch layer of water in a separate wide pan with a tight-fitting lid and bring to a simmer. Add the cleaned live mussels (12), cover and steam until the shells open. Discard any that remain closed. Lift the opened mussels onto a plate and keep briefly covered; leave their steaming liquid separate.

   Uses Clean water, enough for a ½-inch layer in the separate mussel-steaming pan · 12 live mussels, scrubbed and debearded

10. 10

    Step 10: After the first 10-minute rice stage, lay the 12 prawns or jumbo shrimp on top. Cook for a further 10 minutes without stirring the rice. Check and turn the prawns after about 5 minutes as they turn pink. If the rice dries before it is tender or the prawns are cooked, add additional hot seafood stock ½ cup at a time, only as needed. Continue until the rice is tender and the prawn flesh is opaque and pearly throughout.

    Cook the prawns and finish the rice · 10 minUses Rice and squid after the first ten-minute simmer · 12 raw prawns or jumbo shrimp, preferably shell-on · Additional hot seafood stock, ½-cup increments only as needed

11. 11

    Step 11: Once the rice is tender and the prawns and squid are cooked through, arrange the opened mussels on the paella. Do not add their separate steaming water.

    Uses Tender rice with cooked prawns and squid · All mussels that opened, excluding discarded closed mussels and separate steaming liquid

12. 12

    Step 12: When the rice is cooked and excess liquid has evaporated, listen for a faint crackle as the crisp bottom, the socarrat, forms. If necessary, raise the heat briefly to medium while watching closely. Stop as soon as it crackles and before the rice burns.

    Uses Cooked seafood paella with mussels

13. 13

    Step 13: Remove the pan from the heat and cover with a clean tea towel for 3 minutes. Serve four main portions with lemon wedges. Leave shells uneaten. Refrigerate leftovers promptly in an airtight container for 1–2 days; reheat until hot throughout at 74°C/165°F.

    Rest the paella · 3 minUses Cooked seafood paella with crisp bottom · Lemon wedges, to serve