Black Paella with Shrimp

Main Dishes | Spanish cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Black paella with shrimp

Ingredients

Bomb rice - 5.6 oz
Shrimp - 4 pieces
Mussels - 3.5 oz
Cuttlefish Eggs - 3.5 oz
Canned Mushroom Soup - 0.7 oz
Squid - 4.2 oz
Garlic - 1 clove
Olive Oil - 2 spoons
Fish Oil - 23 fl oz
Squid Ink Pasta - 0.2 oz

Step by Step guide

Step 1

Pour olive oil into a wide, flat paella pan, crush a garlic clove with the flat side of a knife, and add it to the oil.

Step 2

Sauté the mussels, squid rings, and cuttlefish together with garlic for about thirty seconds. Remove the seafood from the pan and set aside, then in the same oil, sauté the shrimp for another thirty seconds.

Step 3

Remove the shrimp from the pan, then return the other seafood, pour in the broth, and add the ink.

Step 4

When the broth comes to a boil, add the rice and carefully remove any grains stuck to the shells of the mussels to prevent the rice from getting inside.

Step 5

Bring the entire mixture to a boil over high heat, then reduce the heat and leave the rice undisturbed for about ten to fifteen minutes, until it absorbs all the available liquid.

Step 6

A couple of minutes before it's done, sprinkle the paella with green peas and gently arrange the shrimp in it, trying to ensure that the shrimp do not turn black but retain their color.