Spanish Seafood Paella
A crusty saffron infused layer of rice and sauteed veggies topped with squid, mussels, and shrimp. That’s what this Spanish Paella is all about! One of the most famous Mediterranean dishes getting thoroughly explored in this post!
Ok, if I loved it so much why the hell I haven’t made it until yesterday? I don’t know. Somehow the timing wasn’t right all the time and there was always an excuse not to make it. There were times we didn’t have enough money for it (seafood is crazy expensive in my country), then we had money but I was too lazy to make it, and a million other excuses like that. But the time has come! Here, in Tenerife, where we are spending our time now, the ocean is at our feet and so is the abundance of seafood. All the stars aligned for me to make an authentic Spanish Seafood Paella!

Spanish Seafood Paella Recipe
This Spanish Seafood Paella features a crusty layer of saffron infused rice topped with shrimp, squid, and mussels. One of the best seafood dishes in the world!
Ingredients
  • 5 tablespoons olive oil
  • 1 large onion , finely chopped
  • 2 cloves garlic , finely chopped
  • 2 tomatoes , peeled, chopped
  • 1/2 teaspoon sugar
  • salt , to taste
  • 1 teaspoon sweet paprika (pimentón dulce)
  • a pinch of saffron threads
  • 4 small cleaned squid , bodies cut into rings, tentacles left whole
  • 2 cups paella rice (bomba) or risotto rice (Arborio)
  • 3 cups fish or chicken stock , plus more if needed
  • 1 cup dry white wine
  • 12 jumbo shrimp , peeled, deveined
  • 16 mussels scrubbed, debearded
  • lemon wedges
Instructions
  1. In a paella pan or a large skillet (I used a 12-inch non-stick skillet), add the olive oil and fry the onion until soft. Add the garlic and cook for another minute. Add the tomatoes, sugar, salt, paprika, and saffron and stir well. Cook until the tomatoes are thickened and reduced (5-7 minutes).
  2. Add the squid and cook, stirring, for a couple of minutes. Add the rice and stir to coat the grains. 
  3. Meanwhile, in a saucepan, mix the stock and wine and bring to a boil. Pour over the rice and bring to a boil once again. Add more salt, if needed. Spread the rice out evenly in the skillet and from now on don't stir it anymore.
  4. Cook over medium-low heat for about 25 minutes. Move and rotate the pan so that the rice cooks evenly. After about 15 minutes, lay the shrimp on top. Cook until they have become pink on both sides. If the rice looks to dry, add more boiling stock.
  5. Turn off the heat and cover the skillet with foil. Let rest for 5-10 minutes.
  6. Meanwhile, steam the mussels by adding a cup of water and mussels in a pot. Cover and when they open, they are done. Throw away any mussels that have not opened.
  7. Finally, remove the foil and arrange the mussels and lemon wedges on top. Serve with aioli sauce and some olives. Enjoy!Recipe Notes
  8. Adapted from The Food of Spain by Claudia Roden. I highly recommend this book if you want to explore Spanish cuisine.