Spanish Seafood Paella with squid and mussels

Spanish Seafood Paella with Squid and Mussels recipe 🥘🌊  

Ingredients (Serves 4)  

- 2 cups Spanish short-grain rice (Bomba or Calasparra)  

- 4 cups fish or seafood stock  

- 1 lb fresh squid, cleaned and cut into rings  

- 1 lb fresh mussels, cleaned and debearded  

- 1 medium onion, finely chopped  

- 1 red bell pepper, finely chopped  

- 1 tomato, grated or finely chopped  

- 4 cloves garlic, minced  

- 1 tsp smoked paprika (pimentón)  

- 1 pinch saffron threads (optional, but traditional)  

- 1/2 cup frozen peas  

- 1/4 cup olive oil  

- 1 lemon, cut into wedges (for serving)  

- Salt and pepper to taste  

- Fresh parsley, chopped (for garnish)  


Instructions  

1. Prepare the Saffron Infusion:  

   - Soak the saffron threads in 2 tablespoons of warm water. Set aside.  


2. Cook the Sofrito:  

   - Heat olive oil in a large paella pan or wide skillet over medium heat.  

   - Sauté onion and red bell pepper until softened (5-7 minutes).  

   - Add garlic and cook for 1 minute until fragrant.  

   - Stir in the grated tomato and cook until thickened (about 5 minutes).  


3. Add the Rice and Spices:  

   - Stir in smoked paprika and saffron infusion.  

   - Add rice and toast for 1-2 minutes, coating it evenly with the sofrito.  


4. Add the Stock:  

   - Pour in the fish or seafood stock. Season with salt and pepper.  

   - Bring to a gentle boil, then reduce heat to low. Do not stir the rice again.  


5. Add the Seafood:  

   - Arrange squid rings and mussels evenly over the rice. Press mussels slightly into the rice.  

   - Scatter frozen peas over the top.  


6. Cook the Paella:  

   - Simmer gently, uncovered, for 15-20 minutes, or until rice is cooked and liquid is absorbed. Rotate the pan occasionally for even cooking.  

   - If rice is undercooked but liquid is absorbed, add a splash of stock or water and continue cooking.  


7. Rest and Serve:  

   - Remove from heat and cover with a clean kitchen towel or foil. Let rest for 5-10 minutes.  

   - Garnish with chopped parsley and serve with lemon wedges.  


Macros (Per Serving)  

- Calories: ~500-550 kcal  

- Protein: 30-35g (from squid and mussels)  

- Carbs: ~60-65g (from rice and veggies)  

- Fats: ~12-15g (healthy fats from olive oil)  


Why This Dish is Great  

- High-Protein: Squid and mussels are excellent sources of lean protein.  

- Rich in Nutrients: Packed with vitamins and minerals from seafood and vegetables.  

- Authentic Flavor: A taste of Spain with smoky paprika and saffron.  

- Customizable: Add shrimp, clams, or chorizo for extra flavor.  


Pro Tips  

- Socarrat: For the crispy bottom layer, increase heat slightly at the end of cooking.  

- Pan Choice: Use a wide, shallow pan for even cooking.  

- Meal Prep: Double the recipe and store leftovers for quick meals.  


Enjoy this vibrant, protein-packed Spanish Seafood Paella with a glass of white wine or sangria! 🇪🇸🍷

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