# Seafood Paella

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A classic seafood paella with prawns, mussels, squid and cuttlefish in saffron-tinted rice.

Servings: 2 · Cook 100 min · Fish

Contains: fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Seafood Paella](https://image.fridge.menu/adaptations/c82ybi7b/4553475d9e78b7352e3dfe9eee6c1ed9b734399d65355e98c2fdd84cc40f26bf.jpg)

## Ingredients

- ½ pcs [Red pepper](https://fridge.menu/en/i/bell-pepper) — about 80 g
- ½ pcs [Green pepper](https://fridge.menu/en/i/bell-pepper) — about 80 g
- ½ pcs [Onion](https://fridge.menu/en/i/onion) — about 50 g
- 1 clove [Garlic](https://fridge.menu/en/i/garlic)
- 220 g Tomato passata
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 180 g [Rice](https://fridge.menu/en/i/rice) — bomba variety
- 260 ml [Shellfish stock](https://fridge.menu/en/i/stock) — or fish stock
- 6-8 pcs [King prawns](https://fridge.menu/en/i/shrimp)
- 500 g [Mussels](https://fridge.menu/en/i/mussels)
- 1 pcs Cuttlefish — about 70 g
- 200 g [Squid](https://fridge.menu/en/i/squid)
- 2 g [Paella colouring](https://fridge.menu/en/i/saffron) — or ½ sachet of saffron
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste

## Steps

1. Chop the red pepper, green pepper and onion, then blend them with the garlic until finely chopped.
2. Pour olive oil into a 22 cm paella pan, add the vegetables and salt, and cook, stirring. (15 min)
3. Add the tomato passata, stir and cook for 10 minutes, then set half aside. (10 min)
4. Rinse the prawns and cut the squid and cuttlefish into pieces.
5. Put the mussels in a pan with water, cover with a lid and cook over high heat. (6 min)
6. Remove the mussels from their shells, keeping 6 in their shells, and strain the "sea water" through a paper towel.
7. Add the squid and cuttlefish to the sofrito, cook for 5 minutes, season with salt and pepper. (5 min)
8. Add the mussel water, stock, paella colouring (or saffron) and shelled mussels, and stir.
9. Add the rice once the stock boils, place the prawns on top and reduce the heat.
10. Cook for 18-20 minutes over the lowest heat without stirring, only shaking the pan. Doneness: 63°C at the thickest point.
11. Add the reserved mussels in their shells, cover with foil and let rest for 10 minutes before serving. (10 min)

Published 2026-10-09

https://fridge.menu/en/r/paella-c82ybi7b

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