Squid Seafood Paella is the sort of meal I turn to when I want to slow everyone down, gather them around, and enjoy food that tells a story. Paella is not rushed food. It’s food that rewards patience, gentle attention and a respect for good ingredients. Every time I make it, the kitchen fills with warm, savoury aromas that hint at Spanish coastlines, open-air markets, and long lunches shared with friends and family.
At the heart of a good Squid Seafood Paella is the rice. Perfectly cooked rice should be tender yet slightly firm, absorbing all the flavours of the pan without turning mushy. It’s this rice that carries the soul of the dish. As it cooks, it takes on the richness of the stock and the natural sweetness of the seafood, creating a deep, comforting flavour in every mouthful. This is not a dish where the rice is just a background player; it stands proudly alongside the seafood.
The squid rings are one of my favourite elements. When cooked properly, squid is beautifully tender with a gentle bite, never rubbery. They bring a subtle, slightly sweet flavour that pairs wonderfully with the prawns, which add a firmer texture and a richer seafood taste. Mussels contribute both flavour and theatre, opening as they cook and releasing their briny juices into the rice. Each shell feels like a small treasure, waiting to be discovered as you serve.
Colour is another joy of Squid Seafood Paella. Red bell peppers soften into the rice, adding sweetness and a vibrant splash of red that makes the dish instantly inviting. Sweetcorn adds little bursts of sweetness, while green beans bring freshness and a gentle crunch that balances the softer textures. Together, they turn the paella into a dish that looks as good as it tastes, full of contrast and warmth.
Obviously one of the reasons I love cooking this paella for family meals is how forgiving and adaptable it can be. While it has strong roots in Spanish cooking, it welcomes personal touches. It’s the sort of dish that allows you to use what you have on hand, making it practical as well as impressive. The pan becomes a canvas, and each ingredient adds its own brushstroke.
Paella is also about the way it’s served. I like to bring the pan straight to the table, letting everyone help themselves. It encourages conversation and sharing, and there’s always a little excitement around who gets the slightly crisped rice from the bottom of the pan. That golden, lightly toasted layer is often fought over in our house, and rightly so.
What makes Squid Seafood Paella truly special is its balance. It manages to be hearty without feeling heavy, rich without being overwhelming. It’s filling, yet you never feel weighed down after eating it. This makes it perfect for relaxed weekends, family celebrations, or when you simply want to cook something that feels generous and satisfying.
Over the years, I’ve learned that paella isn’t about perfection; it’s about enjoyment. If the flavours are good and the rice is treated with care, the dish will shine. It’s a meal that brings people together, invites second helpings, and leaves behind the comforting feeling that comes from sharing good food made with care.
These could be included in Squid Seafood Paella:
- Chicken thigh pieces for extra richness
- Chorizo slices for a smoky depth of flavour
- Clams as an alternative or addition to mussels
- Peas for extra colour and sweetness
- Artichoke hearts for a slightly earthy note
- Tomatoes for added acidity and freshness
- Onions or shallots for a deeper base flavour
- Garlic for extra savoury warmth
- Saffron strands to enhance colour and aroma
- Smoked paprika for gentle heat and complexity
Squid Seafood Paella is one of those dishes that always feels like a celebration, no matter the occasion. It’s generous, comforting, and endlessly adaptable, making it a true family favourite that never goes out of style.
Squid Seafood Paella
Equipment
- Shallow frying pan
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic finely chopped
- 1 medium red bell pepper sliced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp chilli flakes
- 300 g paella rice Bomba or Calasparra
- 1 litre fish stock hot
- 1 pinch saffron optional but traditional
- 250 g squid rings cleaned
- 200 g raw prawns peeled and deveined
- 500 g mussels cleaned and debearded
- 150 g green beans trimmed and cut into short lengths
- 150 g sweetcorn fresh or frozen
- salt to taste
- Freshly ground black pepper to taste
- Fresh parsley finely chopped, for garnish
- 1 large lemon wedges to serve
Instructions
- Heat the olive oil in a large paella pan over medium heat. Add the chopped onion and cook gently for 5–6 minutes until softened and translucent but not browned. Stir in the garlic and cook for a further minute until fragrant.2 tbsp olive oil, 1 large onion, 3 cloves garlic
- Add the sliced red bell pepper, smoked paprika, sweet paprika, and chilli flakes if using. Stir well and allow everything to cook together for 2–3 minutes so the spices release their aroma and coat the vegetables evenly.1 medium red bell pepper, 1 tsp smoked paprika, 1 tsp sweet paprika, ½ tsp chilli flakes
- Stir in the paella rice, ensuring every grain is well coated in the oil and spice mixture. Cook for 1–2 minutes, stirring gently, which helps the rice absorb flavour before the liquid is added.300 g paella rice
- Pour in the hot stock and add the saffron strands if using. Stir once to distribute everything evenly, then level the rice with the back of a spoon. From this point on, avoid stirring too much, as this helps create the lightly crisped base that paella is known for.1 litre fish stock, 1 pinch saffron
- Bring the pan to a gentle simmer and cook uncovered for 10 minutes. Scatter the green beans and sweetcorn evenly over the rice, pressing them down slightly so they are partially submerged.150 g sweetcorn, 150 g green beans
- Arrange the squid rings and prawns over the rice, then nestle the mussels into the pan with the hinge side down. Continue cooking for another 10–15 minutes, or until the rice is tender, the liquid has been absorbed, the prawns are pink and cooked through, and the mussels have opened. Discard any mussels that remain closed.250 g squid rings, 200 g raw prawns, 500 g mussels
- Taste and season with salt and freshly ground black pepper as needed. If the rice is cooked but the pan looks a little dry before the seafood is ready, add a small splash of hot stock around the edges.salt, Freshly ground black pepper
- Once cooked, remove the pan from the heat, cover loosely with foil or a clean tea towel, and allow the paella to rest for 5 minutes. This helps the flavours settle and the rice finish perfectly.
- Sprinkle generously with fresh chopped parsley and serve straight from the pan with lemon wedges on the side. Encourage everyone to squeeze a little lemon juice over their portion just before eating for extra freshness.Fresh parsley, 1 large lemon
23 comments
Loved the mix of textures, especially the soft rice with the slight crunch of green beans.
Always found squid to be rubbery but this recipe results in tasty edible squid anda divine paella
The lightly crisped rice at the bottom was a real highlight.
Comforting and satisfying, yet light enough to enjoy a second helping.
A warm, flavourful dish that everyone went back for.
This tasted like something you would happily order in a seaside Spanish restaurant.
The vegetables added freshness and colour that lifted the whole dish.
The squid added a gentle sweetness that worked beautifully with the spices.
An excellent example of how seafood and rice should work together.
A fantastic dish for entertaining, simple but impressive.
Every ingredient felt well balanced and thoughtfully included.
Rich without being heavy, this paella felt indulgent yet surprisingly fresh.
This paella felt hearty, homely, and full of character.
The lemon at the table really brought everything together.
A generous dish that looked stunning on the table and fed everyone well.
The mussels added both flavour and drama when serving.
Absolutely delicious, the rice was packed with seafood flavour and the squid stayed perfectly tender.
Bright, vibrant, and full of seafood goodness from start to finish.
A great one-pan dish that feels special without being complicated.
A real crowd-pleaser, colourful, comforting, and ideal for sharing straight from the pan.
The flavours were deep and warming, perfect for a relaxed family meal.
The balance between the prawns, mussels, and vegetables made every bite interesting.
The rice absorbed the stock perfectly and never felt mushy.