- 1 large onion, finely chopped
- 5 tbsp olive oil
- 2 garlic cloves, crushed to a paste or finely chopped
- 2 tomatoes, peeled and chopped
- 1/2 tsp sugar
- 1 tsp pimentón dulce (or sweet paprika)
- a good pinch of saffron threads
- 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
- 2 cups medium-grain Spanish paella rice or risotto rice, such as arborio or carnaroli
- 3 cups fish or chicken stock, plus more if needed
- 1 cup dry white wine
- 12 jumbo shrimp in their shells
- 16 mussels, scrubbed and debearded
Paella de Marisco is a summer favorite in Spain for good reason – paella is the perfect base for whatever’s tantalizingly fresh from the sea. While not considered the most traditional of paellas, it’s one of our absolute favorites – both for the stunning presentation and the delicious, coastal flavor. If you have an opportunity to cook your paella outside over a wood fire, do it! This will give your paella the smoke it needs for the absolute best texture and flavor.
There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.
How to make Seafood Paella