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Recipe Image – 4 + -6 servings

Traditional Spanish
Seafood Paella Recipe
David Pope

This classic Spanish seafood paella recipe will

get you a plate of rice every bit as delicious as
the stuff served in tapas bars from Barcelona to
Valencia! Just make sure to bring an empty
stomach.

4.5 from 2 votes

PREP TIME COOK TIME

10 mins 30 mins

TOTAL TIME
40 mins

COURSE CUISINE
Main Spanish

SERVINGS CALORIES
4 -6 servings 620.73 kcal

INGREDIENTS
1/3 cup olive oil
1 large onion finely diced
2 garlic cloves chopped
2 medium tomatoes peeled and diced
1.5 teaspoons sweet paprika
1 pinch saffron threads
2 large squid cleaned and sliced into 1/4-
inch rings, tentacles left whole
2 cups rice see notes
1 cup white wine
3 cups of seafood stock
12 prawns jumbo shrimp, shells on
12 mussels

INSTRUCTIONS
In a large saucepan over high heat, bring
the white wine and seafood stock to a
simmer.
Meanwhile, put a large (16-inch) paella pan
(see notes) over medium-high heat and add
the olive oil. When hot, add the onion to the
pan and saute until translucent, stirring
often.
Add the garlic and cook until aromatic
(about 1-2 minutes). Before it starts to
brown, add the tomato and stir, adding in
the paprika, saffron, and a pinch of salt.
Continue to stir and saute until the
tomatoes are reduced and the oil is sizzling.
Gently add the squid to the pan and stir to
coat in the tomato mixture. Saute for about
a minute, to give some color to the squid.
Next, add the rice and stir to combine. After
a minute of sauteing, spread the rice evenly
across the pan (don't worry if it looks like a
thin layer, it will puff up).
Gently add the simmering white wine and
stock to the pan, all in one go. Reduce the
heat to low, and cook, without stirring, for
10 minutes. Carefully lay the prawns/shrimp
in a circle on top of the rice and cook for a
further 10 minutes, turning the shrimp over
as they start to turn pink. If the rice starts to
dry out before the shrimp is cooked, you
can top it up with a bit more hot stock, half
a cup at a time.
Meanwhile, steam the mussels by putting
them in a large skillet with a tight-fitting lid
in half an inch of water. When the shells
open, they are cooked! (Discard any that do
not open).
When the stock in the paella pan fully
evaporates, you will hear a faint cracking
from the bottom of the pan as the socarrat
starts to form. If you don't hear anything,
you can raise the heat to medium for a short
burst!
When the rice is ready, remove the pan from
the heat and arrange the mussels on top of
the rice. Serve from the pan, with wedges of
fresh lemon.

NOTES
1. The ideal rice for paella is "Bomba" rice, but if
you can't find it, any short-grain rice will do.2. A
paella pan is a special frying pan for making
paella. If you don't have one (very likely if you
don't live in Spain), use your largest, flattest
skillet.

NUTRITION
Calories: 620.73kcal Carbohydrates: 84.56g
Protein: 14.35g Fat: 19.66g
Saturated Fat: 2.84g Cholesterol: 53.38mg
Sodium: 928.04mg Potassium: 444.71mg
Fiber: 2.67g Sugar: 5.06g
Vitamin A: 1296.28IU Vitamin C: 13.62mg
Calcium: 78.95mg Iron: 2.73mg

KEYWORD
authentic paella, classic paella, easy paella

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