Classic Seafood Paella Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
6 Servings
Ingredients
  • 3 cups fish stock
  • 1 pinch saffron
  • 4.5 ounces chorizo, diced
  • 7 ounces raw squid rings
  • 1 onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, crushed
  • 2 teaspoons smoked paprika
  • 1 (14-ounce) can chopped tomatoes
  • ⅓ cup white wine
  • salt, to taste
  • pepper, to taste
  • 9 ounces paella rice
  • 7 ounces raw large shell on prawns
  • 7 ounces raw mussels, debearded
Directions
  1. Heat the fish stock in a pan on the stove until it begins to boil (or in the microwave for about 2 minutes).
  2. Add the saffron to the stock, stir, and set aside.
  3. In a 12-inch paella pan, fry the diced chorizo on medium heat until crisp and browned. Then, remove from the pan into a bowl, and set aside.
  4. Add the squid rings to the pan, and fry for 1 minute on each side. Then, remove from the pan to another bowl, and set aside.
  5. Add the diced onion and diced red pepper to the pan, and fry until softened, stirring frequently, about 6 to 8 minutes.
  6. Add the garlic and paprika, and cook for another minute, stirring constantly.
  7. Add the canned tomatoes, white wine, and some salt and pepper to taste. Stir, and let the mixture cook for 10 minutes.
  8. Add the paella rice, and stir everything together.
  9. Add the chorizo and fish stock, and stir briefly. Bring to a boil, then reduce the heat to a simmer. (Do not stir the paella again after this point.)
  10. Leave to cook for 15 minutes.
  11. Nestle the prawns, squid, and mussels into the rice, and cook for another 10 to 15 minutes, or until they're completely cooked through. (You may need to turn the prawns halfway through cooking.)
  12. Remove the pan from the heat, cover it with foil, and let it rest for 10 minutes before serving.
  13. Serve with fresh lemon wedges and fresh parsley.