Squid Seafood Paella

Squid Seafood Paella is a classic Spanish-inspired dish made with perfectly cooked rice, tender squid rings, juicy prawns, and sweet mussels, all gently simmered together in a richly flavoured stock. Colourful vegetables such as red bell peppers, sweetcorn, and green beans add freshness, texture, and balance. This is a generous, comforting one-pan meal that is perfect for sharing with family and friends.

Prep Time 20

Cook Time 35

Total Time 55

Servings People

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

Equipment

Shallow frying pan
wooden spoon
Measuring jug

Notes

Tips from a Family Cook:

Do not overcook the squid, as it can become tough; adding it later in the cooking process keeps it tender.

A wide, shallow pan helps the rice cook evenly and improves flavour.

Paella should be moist but not soupy, with separate grains of rice.

The lightly crisped rice at the bottom of the pan is considered a treat, not a mistake.

Nutrition