Paella with cuttlefish, squid and shrimp
6 servings
35 minutes
Paella with cuttlefish, squid, and shrimp is a true embodiment of Spanish cuisine, where fresh seafood combines with aromatic golden rice. This recipe hails from Valencia, a region famous for its paella-making traditions. The dish has a rich sea flavor with subtle notes of spices and lime freshness. Each forkful reveals the tenderness of the squid, the juiciness of the shrimp, and the spicy aroma of cilantro. Paella is perfect for family gatherings or festive evenings, especially with a glass of white wine. It is not only nourishing but also a symbol of Spanish hospitality that brings everyone to one table. This dish is infused with sunshine, sea, and a passion for good food.
1
First, the shrimp need to be cleaned so that the head and tail remain untouched, and also remove the intestine from the back of the shrimp using a toothpick or whatever method one prefers.
- Tiger prawns: 15 pieces
2
We take a large deep pan, if you don't have a paella pan, and sauté the seafood in it for a maximum of two minutes each, then remove them back to a bowl.
- Cuttlefish: 5 piece
- Squid: 5 piece
- Tiger prawns: 15 pieces
3
Next, we fry our rice in this oil with added paella seasoning for about two minutes, and don't forget to boil the kettle while we are frying.
- Bomba rice: 350 g
- Paella seasoning: pinch
4
After the rice has taken on a golden color, pour boiling water into the pan, reduce the heat, and briefly forget about the rice.
- Bomba rice: 350 g
5
When you notice that the water has slightly decreased, you can alternately add mussels, squid, and cuttlefish to the rice. Let it cook for another five minutes.
- Cuttlefish: 5 piece
- Squid: 5 piece
6
Then we place the peppers and shrimp in the pan and leave it on the stove for about 5-7 minutes. After this time, we remove the pan from the heat and garnish the paella with chopped cilantro and four lime wedges.
- Bell pepper: 1 piece
- Tiger prawns: 15 pieces
- Fresh cilantro (coriander): 1 bunch
- Lime: 1 piece