1 large squid, cleaned and sliced or 5 small squids
1 large tomato, grated
8-12 prawns, shells on
2-3 tsp Salt
4-8 large mussels
1 tsp paprika
400g short-grain rice
1L fish stock
4 king prawns, shells on
1 lemon, wedges *Optional
In a large frying pan or paella pan, heat a generous amount of olive oil (enough to cover the bottom of the pan) over medium heat. Add the beans and the garlic. Cook until garlic turns golden.
Grate the tomato directly into the pan (or grate onto a plate and add to the pan). Add squid, 4 smaller prawns and salt, continue to cook for 3-5 minutes or until prawns turn orange then remove from heat and set aside.
Heat a small to medium saucepan over medium high heat till very hot. Add the mussels to the hot, dry saucepan, and cook until the mussels have opened, about 1-2 minutes. Remove the mussels from the pan and reserve.
Repeat this process with the clams, ensuring you save the clam juice that collects in the pan. I added 1/4th cup water to the pan AFTER the clam is cooked to get any extra juices from the pan. Set the clams aside.
Bring the frying pan back to the heat and heat the mixture over medium heat till simmering.
Stir in the paprika, then add the rice (do not rinse the rice before using!).
Add in the fish stock. If you can’t get fish stock from a store. You can get seafood bouillons and make your own, I used the same pot i cooked the clams and mussels in, added 2 cubes and 1 L of hot water and stir till dissolved.
Sprinkle in the saffron and gently stir in, without disturbing the rice. Add only the mussels and clam juices.
Cook the paella over low heat until the rice is soft. Resist the urge to stir! The rice will slowly absorb most of the fish stock, but should not get overcooked and gooey. About 25-30 minutes.
After about 15-20 minutes, you should see the rice starting to expanding the absorbing the liquids. You can now put in the rest of the prawns, mussels and clams. Arrange them to your liking.
When the rice is tender, remove the pan from the heat and cover with a clean teatowel. Let the paella rest for 20 minutes until all of the liquid is absorbed.
Serve the paella straightaway with lemon wedges. Enjoy!
Seafood Paella is a traditional staple Spanish rice dish. Usually consist of squid, mussels, clams and prawns as well as seasoned with paprika and saffron. It’s a great savory dish and if you love seafood then it’s definitely worth trying if you haven’t before. It’s fairly easy to make and when ranged and presented nicely makes for a great dish for occasions. One thing to keep in mind is try and not overcook your seafood when making this dish, the initial prawn will prob get overcooked but we also want the flavors from it however we add the rest of the seafood ingredients near the end to try and still have a bit of flavor added yet not overcook them. Overall it’s a fairly easy dish to make and I highly recommend giving it a try!