While we usually associate paella with Spain, the proximity of Morocco means there is a lot of culinary crossover, especially in coastal cities like Tangier. This version leans heavily into the spices—specifically smoked paprika and a generous pinch of saffron—and uses a richer tomato base than some of the Valencia-style recipes I’ve tried.
The recipe calls for sea cucumber, which creates a very authentic texture, but I admit I often skip it simply because I can’t always find it at my local fishmonger. The dish works perfectly fine with just the shrimp, squid, and mussels. The key here is patience; don’t stir the rice constantly like a risotto, or you’ll lose that wonderful crispy bottom layer (the socarrat) that everyone fights over.
Ingredients
- 2 lbs shrimp, peeled (I keep tails on for flavor)
- ½ lb sea cucumber, cleaned and sliced (totally optional)
- ½ lb mussels or clams, shells scrubbed
- ½ lb squid rings (calamari)
- 2 cups short-grain rice (Arborio works well if you can’t find Moroccan rice)
- 4 tbsp extra-virgin olive oil
- 2 medium onions, thinly sliced
- 4 garlic cloves, finely minced
- 2 red bell peppers, cut into ½-inch cubes
- 2 tsp smoked paprika
- ½ tsp saffron threads, soaked in a splash of warm water
- 2 cups tomato sauce
- 2 cups seafood stock (or water)
- Salt & black pepper
- Fresh parsley for garnish
Instructions
- Prep the Seafood: Give your shrimp, squid, and shellfish a good rinse. Pat them dry with paper towels. If they are wet, they release too much water into the pan later.
- Sear the Shrimp: Heat half the olive oil in your largest skillet or paella pan over medium heat. Toss in the shrimp and cook them quickly—about 3 minutes total—just until they turn pink. Pull them out and set them aside on a plate. You don’t want them rubbery.
- Build the Soffrito: Add the rest of the oil to the pan. Add the onions and bell peppers. Cook them down for about 5 minutes until the onions are soft and translucent. Stir in the garlic, smoked paprika, and the saffron water.
- Create the Broth: Pour in the tomato sauce and the seafood stock (or water). Stir it all together until blended.
- Add the Rice: Sprinkle the rice evenly over the pan. Stir it just once to make sure it’s submerged. Season the liquid well with salt and pepper.
- The Simmer: Bring the pan to a gentle boil, then drop the heat to low. Nestle the raw squid, mussels, and sea cucumber (if using) into the rice. Cover the pan tightly (foil works great if your lid doesn’t fit) and simmer for about 20 minutes.
- The Finish: Uncover the pan. The rice should be tender and most liquid absorbed. Tuck the cooked shrimp back in to warm through. Let it cook uncovered for 5 more minutes to crisp up the bottom. Garnish with parsley and serve straight from the pan.
Why You’ll Love This Recipe
- One Pan: Despite the long ingredient list, it all happens in one vessel, meaning less cleanup.
- The “Socarrat”: By not stirring the rice during the second half of cooking, you get a delicious caramelized crust on the bottom.
- Adaptable: You can swap the seafood based on what looks fresh at the market. Scallops or white fish chunks work great too.
Chef’s Tips for Perfection
- Rice Choice Matters: Use a short-grain rice like Arborio or Bomba. Long-grain rice (like Jasmine or Basmati) won’t absorb the liquid correctly and will end up mushy.
- The Saffron Mistake: I once forgot to soak the saffron threads and just tossed them in dry. The flavor was still there, but you get a much beautiful golden yellow color if you let them bloom in warm water for 5 minutes first.
- Don’t Stir! Once the rice is simmering and the heat is low, resist the urge to stir. Stirring releases starch and makes the texture creamy (like risotto), whereas paella should be separate grains.
Storage and Reheating
Seafood rice is notoriously tricky to reheat because the shrimp can get tough. Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, sprinkle a little water over the rice, cover with foil, and bake at 300°F until just warm.
Nutritional Notes
This is a protein-packed meal. While the shrimp and squid are low in fat, the generous olive oil and hearty portion of rice make it a filling dinner. One serving is approximately 580 calories.
