2 tomatoes, roasted, peeled, seeds removed and cut into small pieces
1 squid, clean, cut into rings and tentacles in pieces (if large)
1 liter fish broth
1 bag squid ink
pepper
12 shrimp, large, peeled and deveined
2 red bell peppers, roasted, peeled and sliced
Preparation
50 mins
0 mins
Medium
Put the rice in a colander and rinse it until the water runs clear.
Heat the oil in a paella pan over medium heat.
Add the onion and cook for 3 minutes, then add the garlic and continue frying everything for 2 more minutes, or until the onion is tender but not browned.
Incorporate the tomato and let it simmer on low heat until cooked.
Add the squid and sauté until it is opaque.
Add the rice and stir it to coat with the oil.
Pour the broth and squid ink and bring it to a boil.
Lower the heat and let it cook for about 15 minutes, without stirring, but shaking the pan often, until the rice has absorbed most of the broth and little holes form on the surface.
Incorporate the shrimp and bell pepper and mix it lightly.
Cover the pan and let it simmer for another 5 minutes until the shrimp turn pink.
Adjust the seasoning and add salt if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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