Seafood Paella

1. Heat Oil and Cook Onion

Heat the olive oil in a 16-inch paella pan over medium heat, then add the finely chopped onion and fry until it becomes soft.

2. Add Garlic

Stir in the garlic, being careful not to let it color.

3. Add Tomatoes and Spices

Add the peeled and chopped tomatoes to the pan, along with the sugar, salt, pimentón dulce, and saffron threads. Cook until the tomatoes have reduced to a jammy sauce and the oil is sizzling.

4. Add Squid

Add the cleaned squid to the pan and stir constantly for about 1 minute.

5. Add Rice

Stir in the paella rice, ensuring each grain is well coated with the flavorful mixture.

6. Add Stock and Wine

In a separate saucepan, bring the fish or chicken stock and white wine to a boil. Pour the boiling liquid over the rice, then season with salt to taste.

7. Cook Rice

Spread the rice evenly in the pan and reduce the heat to low. Cook the rice for 18-20 minutes, moving and rotating the pan occasionally to ensure even cooking.

8. Add Shrimp

After 10 minutes of cooking, add the jumbo shrimp to the pan. Turn them once they turn pink on the first side.

9. Adjust Stock if Needed

If the rice seems too dry and you hear crackly frying noises before it is fully cooked, add more hot stock as needed.

10. Steam Mussels

Once the rice is done, cover the pan with a large piece of foil and turn off the heat. Meanwhile, steam the mussels in a separate pan with a tight-fitting lid, using just a finger of water. Discard any mussels that do not open.

11. Serve Paella

Arrange the cooked mussels on top of the paella before serving.