Dairy-Free Egg-Free Lactose-Free Main Dishes Peanut-Free Rice, Pasta & Grains Sesame-Free Soy-Free Spanish Recipes Tree-Nut-Free

Easy Mixed Paella with Shrimp, Squid, and Pork

Name: Easy Mixed Paella with Shrimp, Squid, and Pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: Spanish
Ingredients: 2 tablespoons extra-virgin olive oil; 2 garlic cloves, peeled and finely minced; 4.4 ounces (125 g) fresh pork loin or boneless skinless chicken breast, cut into small bite-size pieces; 4.4 ounces (125 g) cleaned squid or cuttlefish, cut into bite-size pieces; 7 ounces (200 g) small shrimp, peeled and deveined; 5 to 6 tablespoons crushed tomatoes; 1/2 teaspoon paella coloring; 2 cups (400 g) Spanish round-grain rice; 3 1/3 to 5 cups (800 ml to 1.2 liters) fish stock, kept hot; Fine salt, to taste

An approachable Spanish rice dish loaded with tender pork or chicken, shrimp, and squid.

Prep20 min

Cook30 min

Total50 min

Serves4-6

Jump to Recipe

This easy mixed paella combines round-grain rice with pork or chicken, shrimp, squid, tomato, garlic, and savory fish stock. Everything cooks in one wide pan, allowing the rice to absorb the flavors of the meat and seafood while developing a lightly toasted bottom.

The ingredients are cut into bite-size pieces before cooking, so the finished paella is easy to serve and eat without peeling shells at the table. Bring the pan directly to the table and serve the rice after a brief rest, with lemon wedges or alioli on the side.

Why You’ll Love This Recipe

Combines meat, seafood, and rice in one pan.Uses a manageable list of straightforward ingredients.
Requires no shelling or cutting at the table.
Includes clear adjustments for different rice varieties.
Can develop a crisp, flavorful socarrat on the bottom.

Ingredient Notes

Round-grain rice: Spanish bomba or Calasparra rice absorbs plenty of flavorful stock while retaining its shape. Medium-grain Calrose rice is a practical US supermarket alternative.

Shrimp: Small shrimp work particularly well because they distribute evenly throughout the rice. Peel and devein them before cooking.

Squid or cuttlefish: Either seafood may be used. Frozen cleaned squid is often easier to find in the United States and requires very little preparation.

Fish stock: The stock supplies much of the dish’s seasoning, so choose one with a clean seafood flavor and keep it hot while the rice cooks.

Paella coloring: This seasoning gives the rice its golden appearance without the expense of saffron. A small amount of turmeric may be used when paella coloring is unavailable.

Expert Tips

Use the widest, shallowest pan available so the rice cooks in a thin, even layer.
Keep the stock hot; cold liquid can interrupt cooking and produce unevenly cooked rice.
Stir after adding the stock only once, then leave the rice undisturbed.
Rotate the pan periodically when cooking on a burner smaller than the pan.
Add extra stock in small amounts so the paella does not become soupy.
Increase the heat only briefly when creating socarrat, as the rice can move from toasted to burned quickly.

Serving Suggestions

Serve the paella directly from the pan with lemon wedges for squeezing over individual portions. A small bowl of alioli also makes a flavorful accompaniment.

For a larger Spanish-style meal, pair it with a simple green salad, roasted peppers, marinated olives, or a light tomato salad.

Storage and Reheating

Refrigerate leftovers in a shallow airtight container within 2 hours and use them within 3 days. Freezing is not recommended because the seafood can become rubbery and the rice may lose its texture. Reheat only the amount needed in a covered skillet or microwave, adding a teaspoon of water or stock to prevent drying, until the center reaches 165°F (74°C).

Frequently Asked Questions

What type of rice should I use for paella?

Spanish bomba, Calasparra, or another round-grain rice is ideal. Medium-grain Calrose rice can also work, but monitor the liquid because each variety absorbs a different amount.

Do I need a traditional paella pan?

A paella pan gives the rice more surface area and encourages even cooking, but a very wide, shallow skillet may be used. Avoid a deep saucepan, which can leave the upper rice undercooked while the bottom becomes soft or scorched.

Should paella be stirred while it cooks?

Do not stir it after the stock has been evenly distributed. Leaving the rice undisturbed helps it cook in a consistent layer and allows a toasted socarrat to form underneath.

How can I tell when the paella is done?

The rice should be tender but retain some structure, and almost all the liquid should be absorbed. The bottom may be lightly toasted, but it should smell nutty rather than burned.

CuisineSpanish CourseMain Course Yield4-6 Nutrition580

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and finely minced
4.4 ounces (125 g) fresh pork loin or boneless skinless chicken breast, cut into small bite-size pieces
4.4 ounces (125 g) cleaned squid or cuttlefish, cut into bite-size pieces
7 ounces (200 g) small shrimp, peeled and deveined
5 to 6 tablespoons crushed tomatoes
1/2 teaspoon paella coloring
2 cups (400 g) Spanish round-grain rice
3 1/3 to 5 cups (800 ml to 1.2 liters) fish stock, kept hot
Fine salt, to taste

Instructions

Heat the olive oil in a 14-inch paella pan or very wide, shallow skillet over medium-low heat.
Add the garlic and cook for about 30 seconds, stirring constantly so it flavors the oil without browning. Add the pork or chicken, squid, and shrimp. Raise the heat to medium and cook for 3 to 4 minutes, stirring occasionally, until the surfaces no longer look raw.
Stir in the crushed tomatoes and paella coloring. Cook for 3 to 4 minutes, until the tomato thickens slightly and coats the meat and seafood.
Add the rice and stir for 1 to 2 minutes, until the grains are glossy and beginning to look translucent around the edges.
Pour in 4 cups (960 ml) of the hot fish stock and season lightly with salt. Stir once to distribute the ingredients, then cook over high heat for 5 minutes.
Reduce the heat to medium and cook without stirring for about 15 minutes. Rotate the pan every 5 minutes if your burner heats unevenly, and add a small amount of the remaining hot stock if the rice becomes dry before it is tender.
Taste the rice and continue cooking for 3 to 5 minutes as needed, until the grains are tender and nearly all the liquid has been absorbed. Confirm that chicken reaches 165°F (74°C) or pork reaches 145°F (63°C).
For a toasted socarrat on the bottom, raise the heat for the final 30 to 60 seconds and listen for gentle crackling without allowing the rice to burn. Remove the pan from the heat, cover it with a clean damp kitchen towel, and rest for 5 to 10 minutes before serving.

Notes

Spanish round-grain rice — medium-grain rice such as Calrose — available in the rice aisle of most US supermarkets — the grains may be slightly softer and may require a different amount of stock. Paella coloring — 1/4 teaspoon ground turmeric — available in the supermarket spice aisle — turmeric produces a similar yellow color but adds a mild earthy flavor. Cuttlefish — cleaned squid — available fresh or frozen at seafood counters and many Asian supermarkets — squid has a slightly milder flavor and less meaty texture. Different rice varieties absorb different amounts of liquid. Begin with 4 cups of stock and keep the remainder hot so it can be added gradually if needed. For packaged fish stock and paella coloring, check labels when cooking for someone who avoids gluten or other specific allergens.