Spanish Seafood Paella

A crusty saffron infused bed of lyricist and sauteed veggies lidded with seafood, mussels, and seafood. That's what this Nation Paella is all about! One of the most famous Sea dishes getting soundly explored in this mark!

I was inactivity for this minute for the lastly 3 period. From the bit we visited Barcelona for our honeymoon in 2013. Oops, so it's almost 4 years… Example flies. We tried paella in a anaesthetic restaurant and immediately cut in jazz. Flavorful rice with a pleasing freshness on the merchantman, invigorated right-from-the-ocean mussels, prawns, squid, and remaining creatures, all washed fallen with a mirror of new achromatic inebriant Sangria. That's how heaven looks similar to me!

Ok, if I dear it so untold why the mischievousness I haven't prefab it until yesterday? I don't live. Someways the timing wasn't ripe all the moment and there was e'er an free not to form it. There were nowadays we didn't hold sufficiency money for it (seafood is lunatic expensive in my state), then we had money but I was too lazy to pee it, and a million separate excuses like that. But the case has originate! 

Here, in Tenerife, where we are disbursement our measure now, the ocean is at our feet and so is the copiousness of seafood. All the stars aligned for me to pee an trusty Spanish Seafood Paella!

Ingredients

• 5 tablespoons olive oil
• 1 large onion , finely chopped
• 2 cloves garlic , finely chopped
• 2 tomatoes , peeled, chopped
• 1/2 teaspoon sugar
• salt , to taste
• 1 teaspoon sweet paprika (pimentón dulce)
• a pinch of saffron threads
• 4 small cleaned squid , bodies cut into rings, tentacles left whole
• 2 cups paella rice (bomba) or risotto rice (Arborio)
• 3 cups fish or chicken stock , plus more if needed
• 1 cup dry white wine
• 12 jumbo shrimp , peeled, deveined
• 16 mussels scrubbed, debearded
• lemon wedges

Instructions

1. In a paella pan or a large skillet (I used a 12-inch non-stick skillet), add the olive oil and fry the onion until soft. Add the garlic and cook for another minute. Add the tomatoes, sugar, salt, paprika, and saffron and stir well. Cook until the tomatoes are thickened and reduced (5-7 minutes).
2. Add the squid and cook, stirring, for a couple of minutes. Add the rice and stir to coat the grains. 
3. Meanwhile, in a saucepan, mix the stock and wine and bring to a boil. Pour over the rice and bring to a boil once again. Add more salt, if needed. Spread the rice out evenly in the skillet and from now on don't stir it anymore.
4. Cook over medium-low heat for about 25 minutes. Move and rotate the pan so that the rice cooks evenly. After about 15 minutes, lay the shrimp on top. Cook until they have become pink on both sides. If the rice looks to dry, add more boiling stock.
5. Turn off the heat and cover the skillet with foil. Let rest for 5-10 minutes.
6. Meanwhile, steam the mussels by adding a cup of water and mussels in a pot. Cover and when they open, they are done. Throw away any mussels that have not opened.
7. Finally, remove the foil and arrange the mussels and lemon wedges on top. Serve with aioli sauce and some olives. Enjoy!