Paella with squid
6 servings
105 minutes
Paella with squid is a classic dish of Spanish cuisine, originating from Valencia. This seafood-rich masterpiece combines shrimp, mussels, and squid with aromatic saffron rice. The broth made from shrimp shells adds a special depth of flavor, while fresh vegetables like onion, garlic, and green peas complement the composition. Bright strips of pepper and lemon wedges make the dish not only appetizing but also festive. Paella is perfect for large gatherings as it is traditionally cooked in a large pan and eaten directly at the table, sharing joy and flavor with loved ones. It is served hot with a delicate aroma of the sea and subtle notes of spices, creating a true gastronomic experience that transports you to sunny Spain.
1
Clean the shrimp and separate the tails. Place the heads and shells in a pot, add water, and boil for 10 minutes. Remove the pot from heat and pour the broth into a bowl.
- Shrimps: 300 g
- Chicken broth: 100 ml
2
If you are using mussels, open the shells with a knife blade and remove the 'beards', then rinse them under cold water. Separate any mollusks with damaged shells or those that do not close immediately when touched.
- Mussels: 1000 g
3
Place the shells in a deep pan, add 50 ml of water, cover, and cook on high heat for 3-6 minutes until they open. Remove the shells with a slotted spoon, discarding any that did not open. Extract the mussels from the shells, leaving a few in their shells for garnish.
- Mussels: 1000 g
4
Pour the liquid in which the mussels were cooked through a cheesecloth into the shrimp broth. Measure and add water to make 1.75 liters if needed. Pour into a pot and heat — but do not let it boil.
- Chicken broth: 100 ml
5
Pour oil into a thick-bottomed pan or a paella pan and heat it. Add onion and garlic, and cook on low heat, stirring, for 7 minutes. Add tomato sauce or fresh tomato and cook, stirring constantly, for a few minutes.
- Olive oil: 175 ml
- Onion: 1 head
- Garlic: 1 clove
- Tomato sauce: 3 tablespoons
6
Set aside some shrimp for decoration, and put the rest in the pan with squid rings and rice. Cook, stirring constantly, until the squid turns opaque. Add mussels. Season with salt and pour in hot broth. Gently shake the pot to ensure the liquid has penetrated down.
- Shrimps: 300 g
- Squid: 2 pieces
- Rice: 500 g
- Mussels: 1000 g
- Salt: to taste
- Chicken broth: 100 ml
7
Crush the parsley with saffron in a mortar, add 2 tablespoons of water, and pour the mixture into the pan with the paella. Crumble the broth cubes into it as well. Shake the pot again or gently stir with a wooden spoon.
- Parsley: 3 stems
- Saffron: pinch
8
Add the peas and cook for a few more minutes.
- Green peas: 100 g
9
Garnish the paella with strips of pepper, leftover shrimp, and shellfish in their shells. Place the pan in the oven and bake for 25 minutes at 180 degrees.
- Shrimps: 300 g
- Mussels: 1000 g
10
Remove the pan from the oven, place it on a paper towel, and let it sit for 5 minutes. Serve with lemon wedges placed on the edge of the pan.
- Lemon: to taste