Co-op Blog

Father’s Day Recipe: I Love You Dad Paella

Dads love to eat and cook! Find something special for the dad/s in your life with a selection of fine, sophisticated foods. Thank him for the thoughtful gestures and considerate advice, and why not cook him a special meal? Paella is a traditional Spanish dish, bursting with the hearty flavors of seafood, vegetables, and spices. It’s sure to delight and impress!

Treat Dad to an exotic meal based on high quality Matiz Espana Paella Rice – 2.2 lb for $6.49 each.  Have you tried making paella with regular long grain white rice? If so, you probably noticed the cooking liquid doesn’t absorb as quickly, and the result could be more flavorful. Use Matiz Paella rice, designed to soak up an incredible amount of flavorful liquid and create a rich and meaty, even creamy rice base for Paella. Read here for more Matiz tips on making an amazing, eyes-roll-back-in-your-head Paella.

I Love You Dad Paella

Recipe & photo from


  • 1 large onion, finely chopped
  • 5 tablespoons olive oil
  • 2 garlic cloves, crushed to a paste or finely chopped
  • 2 tomatoes, peeled and chopped
  • 1/2 teaspoon sugar
  • Salt
  • 1 teaspoon pimentón dulce (or sweet paprika)
  • A good pinch of saffron threads
  • 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio
  • 3 cups fish or chicken stock, plus more if needed
  • 1 cup dry white wine
  • 12 jumbo shrimp in their shells
  • 16 mussels or clams, scrubbed and debearded
  • Optional: add a handful of fresh peas, or roasted red peppers with the rice


  1. Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce (sofrito) and the oil is sizzling. Mix in the squid and cook, stirring, for a minute or so. Stir in rice and mix until all grains are coated. (If desired, you can prepare the dish to this point up to an hour in advance.)
  2. Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste. Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
  3. Steam the mussels with a finger of water in a pan with a tight-fitting lid. When shellfish opens, they are cooked. Discard those that do not open.
  4. Arrange the mussels on top of the paella.
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.