Spicy Seafood Paella

I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!

There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus, it gives everything a little more casual feel. Add a few bottles of vino, a good playlist and the conversations are sure to flow easily.

For this recipe you’ll need:

3 lbs seafood, I used:
2 lbs mussels
1/2 lb shrimp
1/2 lb squid tubes

1 large onion
1 large jalapeño
1 cup diced tomatoes (I used cherry)
1 cup frozen peas
1 lemon
3 cups chicken stock
2 cups arborio or paella rice
1 cup dry white wine
5 tablespoons olive oil
5 cloves garlic
1 tablespoon red pepper flakes
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon paprika
Fresh cilantro for garnish

This recipes serves 5-6.

Start by prepping the veggies. Dice the onion, slice jalapeños, mince garlic…

In large pot, sauté the onions in the olive oil. Once they begin to become translucent, stir in the garlic for one minute.

Now add the tomatoes and jalapeños. Stir frequently for 4-5 more minutes. The tomatoes will begin to get a little jelly.

In a separate pot, bring the chicken stock and white wine to a boil.

Meanwhile, add the sugar, salt, red pepper flakes and paprika to the pot. Keep stirring.

Add a pinch of saffron!

Add the the squid. Stir for another 4-5 minutes.

Next add the arborio rice. Stir it around to toast it just a touch, about 1-2 minutes.

Add the boiling chicken stock and wine to the big pot. Stir frequently until it begins to become absorbed, 10 minutes or so.

After the stock begins to become absorbed, add the shrimp and peas. Stir until the shrimp turn pink. Squeeze in the juice of the lemon now.

Add the mussels last. Cover the pot and let the mussels steam for 5 minutes or until they are completely opened. Stir and check on them occasionally.

Serve this in one big pot in the middle of the table. I think it should be served with a good Pinot or Chardonnay.

Garnish with fresh cilantro! Or parsley if you’re feeling a little more traditional.
Make sure you put a bowl on the table for the shells.

This is one of favorite dishes in recent memory. What are your favorite one pot meals?

Enjoy!