My Mom'S Seafood Paella Recipe

Name: My Mom'S Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium shrimp, shelled and deveined, shells reserved; 4 cups water; 1 pound cleaned squid or calamari (or both!); 2 tbsp olive oil; 1 medium onion, chopped; 3 garlic cloves, thinly sliced; 1 red pepper, cut into thin strips; 1 cup canned tomatoes, with juice, chopped; 1-1/2 tsp salt; 2 cups medium grain rice; 1/8 tsp ground saffron; 1 pound scallops; 1 cup frozen peas

Servings: persons

1 pound medium shrimp, shelled and deveined, shells reserved
4 cups water
1 pound cleaned squid or calamari (or both!)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, thinly sliced
1 red pepper, cut into thin strips
1 cup canned tomatoes, with juice, chopped
1-1/2 tsp salt
2 cups medium grain rice
1/8 tsp ground saffron
1 pound scallops
1 cup frozen peas

1
Make shrimp stock: In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth.
2
Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.
3
Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt; heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.
4
Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallops horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are slightly (opaque) cooked throughout, about 9-10 minutes longer.

698

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound medium shrimp, shelled and deveined, shells reserved, 4 cups water, 1 pound cleaned squid or calamari (or both!), 2 tbsp olive oil, and more.

Yes, My Mom'S Seafood Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Mom'S Seafood Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions