Smoky Paella with Shrimp and Squid

Smoky Seafood Paella with Shrimp and Squid – Easy Recipe

Barcelona’s Smoky Paella with Shrimp and Squid

The inspiration for this Smoky Paella with Shrimp and Squid came during an unforgettable dinner at a seaside restaurant in Barcelona. I remember sitting at a table with a view of the Mediterranean, where the scent of the ocean mingled with the tantalizing aroma of paella being prepared in the open kitchen. It was a dish that immediately captivated my senses, and I knew I had to bring a version of it back home.

As the server brought the paella to our table, the vibrant colors and the smoky, savory smell were simply irresistible. Each bite was a revelation, with perfectly cooked shrimp and tender squid nestled in saffron-infused rice, all carrying the rich depth of smoked paprika. The experience was magical, a perfect blend of flavors and textures that lingered long after the meal was over.

Recreating a Classic Smoky Paella with Shrimp and Squid

Upon returning home, I was determined to recreate that amazing dish. I started by researching traditional Spanish paella recipes, taking note of the key ingredients and techniques. I wanted to capture the essence of what made that paella so special, while also making it accessible for a home kitchen. The first step was sourcing the freshest seafood I could find, opting for large shrimp and baby squid, just like in Barcelona.

The process of cooking the paella became a labor of love, a way to bring a piece of my travel memories into my own kitchen. I carefully selected ingredients that would mirror those rich, smoky flavors, from the hot smoked paprika to the saffron threads. The first time I made it, the dish came together beautifully, and the reaction from my family was priceless. They were transported to that seaside restaurant with each bite, savoring the same vibrant, smoky essence that had captured my heart in Spain.

This Smoky Paella with Shrimp and Squid has since become a favorite, perfect for both weeknight dinners and special occasions. It’s a dish that brings a touch of Spanish flair to our table, evoking memories of sunlit shores and the delightful flavors of the Mediterranean.

Chef’s Notes – Smoky Paella with Shrimp and Squid

• Use high-quality saffron and fresh seafood for the best flavor. Ensure the shrimp and squid are evenly cut to cook uniformly. Be careful not to overcook the seafood, as shrimp and squid can become rubbery if cooked too long.
• Keep the broth warm before adding it to the rice to maintain a consistent cooking temperature.
• Serve with lemon wedges for a fresh citrus kick that complements the smoky flavors.
• Allow the Smoky Paella with Shrimp and Squid to rest for a few minutes off the heat before serving to let the flavors meld together.
• Pair this dish with a crisp white wine like Albariño or a light red like Garnacha for an authentic Spanish experience. You can also pair this with our Raspberry Elixir

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Smoky Paella with Shrimp and Squid

0.0 from 0 votes

Course: Main CourseCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

502

kcal

Total time

30

minutes

Dive into the flavors of Spain with this Smoky Seafood Paella! This dish is packed with succulent shrimp and tender squid, all infused with the rich, smoky essence of paprika and saffron. Perfect for a quick weeknight dinner or an impressive meal for guests, this paella is both simple and satisfying. Inspired by the renowned José Andrés, this recipe brings restaurant-quality taste to your home kitchen.

Ingredients

• Seafood

• 1 pound large shrimp, peeled and deveined

• 1/2 pound baby squid, bodies sliced into 1/4-inch rings

• Rice and Broth

• 1 cup arborio or Valencia rice

• 2 cups bottled clam broth

• 2 cups water

• Seasonings

• 1/4 cup extra-virgin olive oil

• Salt and freshly ground black pepper to taste

• 1 tablespoon tomato paste

• 1 teaspoon hot smoked paprika

• 1 clove large garlic clove, finely minced

• small pinch saffron threads, crumbled

Directions

• Prepare Shrimp – In a large nonstick pan, heat the olive oil over medium-high heat until shimmering. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on one side until lightly browned. Remove the shrimp and set aside.
• Cook Rice – Add the rice to the same pan and stir continuously for about 2 minutes until it becomes opaque. Mix in the tomato paste, smoked paprika, minced garlic, and crumbled saffron. Continue stirring for another minute until the rice is well-coated and fragrant.
• Add Broth – Pour in the clam broth and water. Bring the mixture to a boil over high heat. Let it boil for about 10 minutes until the rice is partially cooked and half of the liquid is absorbed.
• Simmer Seafood – Reduce the heat to low and simmer for about 8 minutes until the rice is nearly tender and the liquid is slightly reduced but still soupy. Stir in the squid rings.
• Finish Cooking – Arrange the partially cooked shrimp on top of the rice with the cooked side facing up. Cover the pan and simmer for an additional 2 minutes until both the squid and shrimp are fully cooked and the rice is tender.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 502kcal
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 220mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 47g
• Fiber: 2g
• Sugar: 1g
• Protein: 38g
• Vitamin A: 15IU
• Vitamin C: 10mg
• Calcium: 10mg
• Iron: 20mg

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