With calamari, shrimp, mussels and more, this pan-fried rice dish is a bounty of ocean flavor.


  • Olive oil
  • 1 onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 2 cloves garlic, diced
  • 1 ripe tomato, diced
  • 1 squid tube, cut into thin rings
  • 2 1/2 cups bomba (short-grain) rice
  • 4 1/4 cups vegetable stock stock, hot
  • 1 tablespoon saffron
  • 1 pound mussels
  • 10 ounces shrimp, deveined and peeled
  • 4 whole prawns, cooked
  • Salt and pepper
  • Diced parsley
  • Lemons
  • 1 tablespoon smoked paprika
  • Aioli:
  • 1 egg
  • Salt
  • 2 cloves garlic, diced
  • 1 cup extra-virgin olive oil, divided
  • Freshly squeezed lemon juice


  1. Add olive oil to a paella pan and heat on medium. Add onion, garlic and peppers, and saute for about 5 minutes, then add salt and diced tomatoes.
  2. Add the squid, and cook for about 3 minutes.
  3. Add rice, lightly fry, and cover with vegetable stock. Sprinkle in saffron, and cook on medium heat for about 13 minutes. Add shrimp and mussels and cook an additional 5 minutes.
  4. Add freshly ground pepper, cover with foil and let sit for 5 minutes.
  5. Prepare aioli: In a food processor, add egg, salt, garlic and half the olive oil. Blend for 1 minute, slowly adding remaining olive oil to emulsify. Add a squeeze of lemon and blend until combined.
  6. Top paella with the whole prawns, then drizzle aioli over top. Top with parsley, a couple squeezes of lemon and paprika. Enjoy!