Mussel and Calamari Paella: A Taste of the Mediterranean

Golden saffron-infused rice, tender calamari, succulent mussels and colourful Mediterranean vegetables come together in this delicious seafood paella, bringing a little Spanish sunshine to the dinner table.

In his latest recipe for Ravish Magazine, Paul Watters, Executive Chef and regular Ravish food columnist, shares his take on a classic Mediterranean favourite. Combining fresh seafood with the smoky warmth of paprika, fragrant saffron and sweet peppers, this vibrant dish is packed with flavour while remaining wonderfully straightforward to prepare.

Perfect for a relaxed weekend supper, an intimate dinner for two or a leisurely evening entertaining friends, Paul’s mussel and calamari paella is a celebration of simple ingredients cooked beautifully. Served straight from the pan with fresh parsley and generous wedges of lemon, it’s a dish that looks every bit as impressive as it tastes.

Mussel and Calamari Paella Recipe

Serves 2

Prep: 15 minutes

Cook: 25–30 minutes

Ingredients

• 200g paella rice
• 250g fresh mussels, cleaned and debearded
• 200g calamari rings, cleaned
• 1 small onion, finely diced
• 2 garlic cloves, finely chopped
• ½ red pepper, diced
• ½ yellow pepper, diced
• 600ml hot fish stock
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• A generous pinch of saffron
• 80g peas
• 1–2 tbsp olive oil
• Salt and freshly cracked black pepper, to taste
• Fresh flat-leaf parsley, chopped, to garnish
• Lemon wedges, to serve

Method

1. Prepare the seafood

Rinse the mussels under cold running water, removing any beards and debris from the shells. Discard any mussels with broken shells or those that remain open after being gently tapped. Drain well and set aside. If using frozen calamari rings, ensure they are completely defrosted and patted dry before cooking.

2. Soften the vegetables

Heat the olive oil in a large, shallow paella pan or wide frying pan over a medium heat. Add the diced onion, garlic and red and yellow peppers. Gently sauté for 4–5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.

3. Add the Mediterranean flavours

Stir in the tomato purée, smoked paprika and saffron. Cook for approximately 1 minute, allowing the spices to release their aromas and the tomato purée to deepen in flavour.

4. Add the paella rice

Add the paella rice to the pan, stirring gently for 1–2 minutes until every grain is coated in the fragrant oil and spice mixture.

5. Pour in the stock

Pour the hot fish stock into the pan and season lightly with salt and freshly cracked black pepper. Stir once to distribute the ingredients evenly, then bring to a gentle simmer.

6. Allow the rice to cook

Reduce the heat to medium-low and allow the rice to simmer gently for approximately 15 minutes, or until most of the stock has been absorbed and the rice is nearly tender.

Avoid stirring during this stage, as this helps the rice develop the traditional paella texture and encourages a delicate golden crust to form on the bottom of the pan.

7. Add the seafood and peas

Scatter the calamari rings and peas evenly over the rice, then arrange the fresh mussels on top.

Cover the pan loosely with a lid or foil and continue cooking for approximately 4–5 minutes, or until the mussels have opened, the calamari is opaque and cooked through, and the rice is tender but retains a slight bite.

If the rice begins to dry out before it is fully cooked, add a small splash of hot stock or water.

Discard any mussels that remain closed after cooking.

If using pre-cooked mussels instead of fresh, add them during the final 2–3 minutes of cooking and heat until piping hot throughout.

8. Allow the paella to rest

Remove the pan from the heat and allow the paella to rest, loosely covered, for approximately 3 minutes. This helps the rice settle and allows the flavours to develop.

9. Garnish and serve

Finish with a generous scattering of freshly chopped flat-leaf parsley and a squeeze of fresh lemon juice.

Serve immediately in warmed, shallow bowls or present the paella directly in its cooking pan for a relaxed, Mediterranean-style dining experience.

Arrange the mussels attractively on top of the golden saffron rice and accompany each serving with fresh lemon wedges.

Paul’s Chef’s Tip

“Don’t overcook the calamari rings, as they can quickly become rubbery. Keep the rice slightly firm and allow a delicate crust to develop on the bottom of the pan for extra flavour. The secret to a good paella is patience – once the stock has been added, resist the temptation to keep stirring.”

Bringing a Taste of the Mediterranean Home

There’s something wonderfully inviting about a freshly prepared seafood paella. The golden rice, aromatic spices and vibrant colours create a dish that feels both comforting and indulgent, while the combination of mussels and calamari delivers those unmistakable flavours of Mediterranean coastal cooking.

What makes Paul Watters’ recipe particularly appealing is its simplicity. With a handful of fresh ingredients, a few carefully chosen seasonings and a little patience, it’s possible to create a restaurant-worthy seafood dish in your own kitchen.

Whether you’re planning a romantic dinner, entertaining friends or simply looking to introduce more seafood into your weekly menu, this mussel and calamari paella is a delicious way to bring a taste of Spain to the table.

Serve with a crisp, chilled white wine, some crusty bread and good company – Mediterranean dining at its finest.

Recipe by Paul Watters, Executive Chef and food columnist for Ravish Magazine.

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