Make delicious paella with mussels, squid and prawns [recipe] (2024)

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Start a party with this recipe for paella with mussels, squid and prawns. Paella is a Spanish dish that originated in Valencia. Essential ingredients in this Mediterranean dish are rice, stock and a tomato sauce.

​In Spain, paella is now a real party dish. Many Dutch people pronounce paella as'pa-el-ja', but that's just plain wrong. 'Pa-é-ja', is the only correct statement. According to tradition, this comes from the Valencian language:Paella, which means 'for her'. Super romantic!

More on the traditional tour? Here you will find onetraditional recipe for paellaValencia, filled with chicken and (possibly) rabbit.

Otherwise, read on for the seafood paella recipe!

Make delicious paella with mussels, squid and prawns [recipe] (1)

Portion

1

Pan

Preparation time

2

hours


​To make a good paella, use a paella pan. That is a flat, round frying pan that has a fairly large diameter. In restaurants you see pans that measure more than 60 cm in diameter. They are also for sale in the Netherlands. It is best to use a pan that is at least 30 cm in diameter. Don't have a pan for paella? Then take the largest possible cast iron pan with a flat bottom.

Ingredients

  • 1 1 white onion

  • 5 he 5 olive oil

  • 100 gr 100 peeled tomato cubes

  • salt, to taste

  • fresh ground pepper

  • tuft of saffron

  • 200 gr 200 squid rings

  • 2 2 coffee cups bomba rice (paella rice)

  • 3 3 coffee cups of chicken or fish stock

  • 250 ml 250 White wine

  • 12 12 unpeeled prawns

  • 16 16 cooked mussels (or other shellfish)

  • ​To taste:
  • citroen

  • parsley

  • peas

to work!

  • Take a large (paella) pan. Make sure the pan is upright. Pour the olive oil into this and bring to temperature. Chop the white onion and fry until translucent. Squeeze the garlic cloves over the pan. Stir briefly and add the tomato cubes. Add the salt, pepper and saffron threads. Stir the ingredients together. Let simmer for a few minutes until the tomato cubes have fallen apart and everything starts to simmer well.
  • In the meantime, heat the stock with the wine in a separate pan.
  • Add the fresh squid rings to the resulting sauce and simmer for a few minutes. It is best to buy these rings fresh from the fishmonger, who usually sells them in measured quantities. The real adventurer buys a whole squid and cuts it into rings himself. Moreover, the tentacles are also very tasty in paella.
  • Now add the bomba rice and stir well. This rice sticks easily to all the ingredients and that is exactly the intention. Let it stand for a while.
  • Pour the wine-stock mixture into the pan and bring to the boil over high heat. Stir well once. Let the paella continue to cook gently for 10 minutes over low heat. If you have a large paella pan and a small burner, you would be wise to shift the pan over the heat source every few minutes. This way, each piece gets enough heat and your rice will be cooked evenly.
  • After the 10 minutes, add the prawns. You simply place these on the rice and wait until they turn pink. As soon as this happens, turn them over. Cook the paella like this for another 10 minutes without stirring the rice. If you notice that the paella is becoming very dry, you can add some extra stock. Especially with paella it remains a bit of a feeling, because every grain of rice is different. Trust your feelings and reason; As soon as you notice that the rice might start to stick, simply add a dash of stock.
  • After the rice has cooked for 20 minutes, wrap the pan with aluminum foil and reduce the heat source. Allow the paella to continue cooking for 5 minutes.
  • Open the foil. Place the cooked mussels on the rice. Squeeze a lemon over it. Cover again for 3 minutes.
  • You are now ready to serve.
    Garnish the paella with parsley and lemon wedges. Enjoy your meal.Make delicious paella with mussels, squid and prawns [recipe] (2)

Tips

  • Real bomba rice (paella rice) is available at better supermarkets. This rice is so special because the grain absorbs moisture, more than other types of rice. Moreover, the bomba grain grows up to 3 times in size once it is cooked. This process allows the bomba rice to absorb many flavors from the paella, making this dish full of flavor!
  • Cooked mussels are available in small portions from the fishmonger and are perfect for this dish. But of course you can also make paella with co*ckles or beach clams. You can cook these by placing them on the paella before serving. Leave the foil on for 5 minutes and the steam will do its work. The larger the seafood, the longer this process takes. Try one animal before serving the dish!

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Make delicious paella with mussels, squid and prawns [recipe] (2024)

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