Smoky Seafood Paella with Shrimp and Squid – Easy Recipe
Table of Contents
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
Smoky Paella with Shrimp and Squid
4
servings10
minutes20
minutes502
kcal30
minutesDive 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
- Carbohydrates: 47g
- Protein: 38g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 220mg
- Sodium: 800mg
- Potassium: 400mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 10mg
- Iron: 20mg
Raspberry Elixir
Cooks in 75 minutesDifficulty: EasyEmbark on a journey of flavor with this delightful raspberry syrup. Uncover a burst of sweetness to elevate your beverages to new heights of taste.
Spanish Seafood and Chicken Paella with Chorizo
Cooks in 65 minutesDifficulty: MediumDive into the vibrant flavors of Spain with this exquisite Seafood and Chicken Paella! Featuring spicy chorizo, succulent shrimp, tender mussels, and juicy chicken, all nestled in saffron-infused arborio rice. This dish is a showstopper, perfect for any occasion. Inspired by the culinary expertise of top chefs, this paella is sure to impress your guests and become a family favorite.
FAQs – Smoky Paella with Shrimp and Squid
Can I use frozen seafood for this recipe?
Yes, you can use frozen shrimp and squid. Make sure to thaw them completely and pat them dry before cooking.
Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare the components (like sautéing the shrimp and squid) ahead of time and assemble and cook the paella just before serving.
How do I prevent the rice from sticking to the pan?
Use a nonstick pan and stir the rice continuously while adding the broth to prevent sticking.
Is this Smoky Paella with Shrimp and Squid spicy?
The recipe has a mild heat from the smoked paprika. Adjust the paprika to your taste if you prefer it spicier.
What if I don't have saffron?
You can omit saffron or use a pinch of turmeric for color, although the flavor will be different.
