Spanish Seafood Paella
This Spanish Seafood Paella recipe features saffron-infused rice, shrimp, and squid for deep Mediterranean flavor. A simple yet authentic paella you can make at home.
Ingredients
- 350 g squid diced
- 400 g shrimp
- 500 ml fish broth
- 4 tablespoon extra virgin olive oil
- 50 ml water
- 1 onion chopped
- 1 tomato
- 2 cloves garlic minced
- ¼ teaspoon saffron threads
- 2 tablespoon water
- 1 tablespoon paprika
- 1 tablespoon tomato puree
- 1½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 250 g rice
Instructions
- Blend the tomato until smooth and set aside
- In a small bowl, combine saffron with 2 tablespoons of warm water and let it infuse.
- In a large paella pan, sauté the diced squid for about 4 minutes until they stop releasing liquid, then transfer to a plate.
- Peel the shrimp and set aside.
- In the paella pan, add extra virgin olive oil and the shrimp heads and skins, cooking for 3–4 minutes. Transfer the cooked shrimp shells to a food processor, add water, and blend until smooth.
- Warm the fish broth in a small saucepan. Stir the shrimp shell puree into the warm fish broth and simmer for 8 minutes.
- In the same pan, heat more extra virgin olive oil, then sauté chopped onion with salt for about 6 minutes until softened. Return the squid to the pan with the onions, stir, and cook briefly. Add minced garlic, stir, and cook for 1 minute until fragrant.
- Make space in the center, add paprika, and cook for 30 seconds, stirring constantly. Add the blended tomato into the pan, and cook for 2–3 minutes. Add the tomato puree, stir, then season with salt and black pepper. Cook for 8 minutes over medium heat. Stir in the rice and cook for 1 minute, coating it well.
- Strain the fish broth through a fine mesh sieve, then pour it over the rice along with the saffron water, making sure everything is evenly covered. Bring to a gentle simmer, lower the heat to medium-low, and cook uncovered for 15 minutes without stirring. If the liquid reduces too quickly, add a little more warm broth. Give the pan a small shake now and then so the rice settles evenly as it cooks. After about 17 minutes, lay the peeled shrimp on top of the rice. At the 20-minute mark, take the pan off the heat, cover it with a clean towel, and let it rest for 5 minutes before serving.
- Serve directly from the pan, with lemon wedges if desired.
Notes
Build Flavor with the Shells: I always blend the shrimp shells into the broth; it gives the paella a rich, deep seafood taste that you just can’t get from plain broth alone.
Toast the Paprika Gently: I make a little well in the pan and stir the paprika quickly; it only needs a few seconds, and burning it can make the whole base taste bitter.
Infuse the Saffron Early: I like to steep the saffron in warm water as soon as I start cooking, so it’s ready to add when the broth goes in; it brings out the full aroma and color.
Don’t Stir the Rice: Once the broth is added, I resist the urge to stir. That’s how you get that perfect socarrat, the crispy golden bottom layer everyone loves.
Let It Rest Before Serving: I always cover the paella with a clean towel for a few minutes at the end; it helps the rice finish cooking and lets all the flavors come together.
Nutrition
Calories: 561kcal | Carbohydrates: 65g | Protein: 39g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 1536mg | Potassium: 732mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1434IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 4mg
