Paella is a seafood stew of Spanish Valencia origin, typically with saffron rice. I used frozen seafood mix of Sam’s Club (3.5 lbs.) as best locally available choice, removed the ‘surimi’ ( = fake crab) because they get mushy and taste horrible when cooked, I added 1 lb. of large tail-on shrimp instead.

Instead of fake crab flavor, I used the real thing: home-made Crab Stock. I even had to dilute it because the flavor was too intense. The crab stock gives the dish a wonderful flavor.

This seafood mix with squid and calamari should not cook more than 10 minutes and only on a low simmer. Longer cooking times or high heat will make the squid tough and rubbery. If using rice with longer cooking times, parboil the rice before adding the seafood mix.

Turmeric can be used as a substitute for saffron to give paella its yellow color.


This is what you need for 4 servings:

  • 2-3 cups crab/seafood stock
  • 6 oz. long grain rice
  • 1 ½ lb. seafood mix, thawed
  • parsley
  • saffron
    I used 1 pck. 'sazon Goya with saffron'
  • S&P
Pic1: paella — 2017-02-17



Pic2: frozen seafood
Pic3: melting crab stock
Pic4: parboiling rice


Pic5: add seafood
Pic6: simmer
Pic7: 30 min. later, almost done


Pic8+9: served