Seafood Paella
★ Issue CMSC·22–045 · Published 30 Oct 2022
HookedMediterraneanPaella

Seafood Paella.

Squid, shrimp, and mussels hit hot oil seasoned with Chain Reaction and Hooked, then finish in saffron stock

PREP 15 min
COOK 40 min
TOTAL 55m min
SERVES 4-6 people
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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Made with Chain Reaction®Shop
You'll need
14-inch paella panWooden spoonLadleLarge pot

Squid, shrimp, and mussels hit hot oil seasoned with Chain Reaction and Hooked, then finish in saffron stock

Ingredients

For the Paella:

  • 1/3 cup extra virgin olive oil
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1/4 cup fresh squid, chopped
  • 3 cloves garlic, minced
  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup tomato sauce
  • 1 Tablespoon Casa M Spice Co® Hooked®
  • 2-1/2 cups fish stock
  • 1/4 tsp saffron threads
  • 1 cup arborio rice
  • 18 large shrimp, peeled, deveined, tailed
  • 8 fresh mussels, cleaned well
  • fresh parsley, chopped for garnish
  • lemon/lime wedges for garnish

Method

  1. 01

    Bloom Chain Reaction with squid

    3 min

    Heat oil over medium-high and add Chain Reaction with the squid right away—this blooms the spice and lets the squid sear fast before it toughens up. Three minutes is all you need; pull it off and rest it on a plate.

  2. 02

    Build the aromatics base

    2 min

    Onions and garlic go in next to soften and sweeten the pan, laying down the foundation for everything that follows. Two minutes gives you fragrant without burning.

  3. 03

    Add peppers and tomato

    5 min

    Peppers and tomato sauce join the party and cook together for 5 minutes so the peppers get tender and the tomato melds into the base. This is where your flavor really starts building.

  4. 04

    Bring in the stock and spice

    2 min

    Fish stock, saffron, and Hooked® go in with the reserved squid—saffron needs that heat to release its color and earthy depth. Stir it all together and get it boiling over medium-high heat.

  5. 05

    Add rice, mussels, and shrimp

    30 min

    Rice and seafood go in together and you bring everything back to a boil, then drop the heat to a steady simmer, cover, and let it ride for 25 to 30 minutes until the rice is tender and the liquid is absorbed. The seafood cooks gently in the steam and broth.

  6. 06

    Finish and serve

    1 min

    Fresh parsley on top adds brightness and color, and lemon wedges on the side let everyone squeeze their own hit of acidity. That's how you finish paella.

From Mike's Notebook

01

Chop squid small and add it early—it releases gelatin that builds the broth's body.

02

Don't skip the saffron steep; those threads need five minutes in warm stock to bloom.

03

Let the rice sit untouched for the last two minutes—that's when the socarrat crust forms on the bottom.

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