Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For pasta dishes, reserve a cup of pasta water before draining to adjust sauce consistency.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld together.
Cooking Tips
Use a wide, shallow pan for paella — this maximizes the surface area for the coveted crispy bottom crust (socarrat). Do not stir the rice once it's in the pan. Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Easy Seafood Paella
Saffron and smoked paprika-infused paella rice is slowly cooked in a rich seafood broth with plump shrimp, tender squid rings, fresh mussels, green peas, and bell peppers until the grains are tender and the seafood is perfectly cooked.
Instructions
- Heat oil. Pan-fry shrimp until both sides turn orange. Also, fry the squid rings separately for around 30 seconds. Separately pan-fry the mussels for 1 minute. Set aside.
- Sauté garlic and onion.
- Add in Knorr Shrimp cube, paprika, and paella rice. Continue sautéing for 1 minute.
- Pour-in the water and let it boil. Add tomato, green peas, parsley, and saffron. Season with salt and ground black pepper. Stir. Cover and cook until the rice is done.
- Top with red bell pepper and seafood. Cover and continue cooking for 2 minutes.
- Serve with lemon wedges.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- For pasta dishes, reserve a cup of pasta water before draining to adjust sauce consistency.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld together.
Cooking Tips
Let the paella rest off the heat for 5 minutes before serving. This allows the rice to finish absorbing liquid and the socarrat to release from the pan.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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