There are dishes that feed the body, and then there are dishes that feed the soul. Paella, for me, is firmly in the latter category. It’s not just a recipe—it’s a memory, a moment, a promise of adventure.
I first tasted it in the heart of Barcelona, just days before embarking on a Mediterranean cruise. It was Fall 2022, and the city was alive with golden light, laughter, and the scent of saffron drifting from open restaurant doors.
We spent four glorious days exploring Barcelona’s winding alleys, sunlit plazas, and seaside charm. And in one of its many fine restaurants, I met Paella—not just as a dish, but as a revelation. It was vibrant, smoky, briny, and comforting. I knew then I’d have to bring that flavor home.
🧄 Recreating the Magic: My Paella at Home
Back in my kitchen, I set out to recreate the dish that had captured my heart. Paella is a traditional Spanish rice dish from Valencia, typically cooked in a wide, shallow pan called a Paellera. It’s known for its bold colors, rich flavors, and the coveted crispy layer of rice at the bottom—the socarrat.
Step-by-Step: Cooking Paella with Heart
To begin, I heated a generous splash of olive oil in my wide paella pan until it shimmered with readiness. The pan itself felt like a portal—its broad surface inviting the flavors to mingle and deepen.
I gently placed the shrimp into the hot oil, letting them sizzle for about two minutes on each side until they turned a beautiful pink. Their transformation was quick but essential, locking in that sweet, briny flavor. Once done, I removed them and set them aside, resisting the temptation to nibble.
Next came the squid, cut into bite-sized pieces. I added a touch more olive oil to the pan and cooked them for just under two minutes. They curled slightly and released a subtle aroma of the sea. Like the shrimp, they were removed and set aside, waiting to rejoin the dish later. The layering of flavors had begun.
With the seafood prepped, I turned my attention to the aromatics. Into the pan went finely diced onion and minced garlic, sizzling gently in a bit more olive oil. The scent was instantly comforting—warm, savory, and familiar. After a minute, I added chopped red pepper, stirring it evenly to soften and sweeten.
A couple of minutes later, I stirred in a spoonful of tomato purée, watching it melt into the vegetables. At this stage, I seasoned the mixture with sweet smoked paprika, sea salt, and freshly ground black pepper. The sauce thickened quickly, becoming a rich, fragrant base. I returned the squid to the pan, folding it into the sauce so it could soak up all that flavor.
Now it was time to build the broth. I poured in 2.5 cups of fish stock, letting it mingle with the sauce and seafood. Then came the saffron—just a pinch, but enough to tint the liquid a golden hue and infuse it with that unmistakable floral warmth.
As the broth came to a gentle boil, I added the rice, stirring it in so every grain was coated and nestled into the pan. The rice began to absorb the broth, swelling with flavor and promise.
After about six minutes of simmering, I added the raw, cleaned mussels, nestling them into the rice. Their shells began to open as they steamed, releasing their juices into the dish. I lowered the heat slightly and let everything cook for another five minutes, watching the rice absorb the broth and the pan slowly transform into a mosaic of color and texture.
To achieve the coveted socarrat—that crispy, caramelized layer of rice at the bottom—I turned the heat up to medium-high for two minutes. I listened closely for the faint crackling sound, a sign that the rice was forming its golden crust. Then, I topped the dish with the cooked shrimp, their pink curls adding a final flourish.
I removed the pan from the heat and covered it with a clean kitchen towel, letting it rest for five minutes. This pause allowed the flavors to settle and the rice to finish cooking in its own steam. When I finally uncovered the pan, the aroma was intoxicating. I garnished the paella with fresh lemon wedges and a sprinkle of chopped parsley, adding brightness and color to the dish.
As I plated the Paella, I was transported—back to the tiled streets of Barcelona, the salty breeze of the harbor, the anticipation of our cruise. Each bite was a postcard from that unforgettable trip.
Cooking this dish wasn’t just about flavor—it was about honoring the journey, the culture, and the joy of discovery. Paella reminds me that food is a bridge: between places, between people, and between past and present.
Seafood Paella
Ingredients
- 4 gloves garlic, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow onion, diced
- 1 Squid tube, cleaned and cut in small squares
- 14 uncooked jumbo shrimp (optional: peel and devein)
- 10 mussels
- 1/4 cup olive oil
- 1/2 cup tomato puree
- Dash of Spanish sweet smoked paprika
- Dash of salt and pepper
- 2 1/2 cups of fish broth
- 1/4 tsp saffron powder or threads
- 1 cup short grain rice (Arborio) uncooked
- 2 tbsp chopped parsley for garnish
- Lemon wedges for garnish
Instructions
- In a large Paella pan heat olive oil till hot.
- Saute the shrimp for about 2 minutes each side until pink, remove and set aside.
- Add the cut up squid to the pan with some olive oil.
- Cook squid for about 1.5 minutes, remove squid and set aside.
- Add the diced onion and garlic into the pan and fry in little more olive oil for one minute,
- Now add the chopped red pepper and evenly saute.
- After a couple of minutes add the tomato puree.
- Season with sweet smoked paprika, sea salt and black pepper.
- When the sauce has thickened (about two minutes) add the squid back to the pan.
- Mix all cooked ingredients together and add 2.5 cups of fish broth.
- Add the saffron.
- Once the broth mixture comes to a boil add the rice and mix together.
- Cook for about 6 minutes, then add the raw cleaned mussels.
- Cook on low to medium heat for about 5 minutes until the rice is absorbed in the broth.
- Set stove on medium high for about 2 minutes to achieve the typical socarrat.
- Top with the cooked shrimp.
- Remove the pan from the heat and cover.
- After about 5 minutes uncover the pan.
- Garnish the paella with lemon wedges and chopped parsley.
- Serve hot!
Notes
Remember Paella is a versatile dish , so feel free to adjust the recipe to your liking by adding other ingredients such as peas or artichoke hearts. Enjoy!
