Squid Paella
⏳ Time
1 hour 45 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Mussels can be replaced with 500 grams of clams, and the tomato sauce can be substituted with one large ripe tomato.
Ingredients
- Mussels - 35.3 oz
- Shrimp - 10.6 oz
- Passata Tomato Sauce - 3 tablespoons
- Squid - 2 pieces
- Saffron - a pinch
- Olive Oil - 6 fl oz
- Onion - 1 head
- Garlic - 1 clove
- Rice - 17.6 oz
- Parsley - 3 stems
- Green Peas - 3.5 oz
- Chicken Broth - 3 fl oz
- Salt - to taste
- Lemon - to taste
Step by Step guide
Step 1
Clean the shrimp and set aside the tails. Place the heads and shells in a pot, add water, and boil for 10 minutes. Remove the pot from heat and strain the broth into a bowl.
Step 2
If using mussels, open the shells with a knife and remove the 'beards', then rinse them under cold water. Discard any shellfish with damaged shells or those that do not close immediately when touched.
Step 3
Place the shells in a deep frying pan, add 50 ml of water, cover, and cook over high heat for 3–6 minutes until they open. Use a slotted spoon to remove the shells, discarding any that did not open. Extract the mussels from their shells, leaving a few in their shells for garnish.
Step 4
Strain the liquid from the mussels through cheesecloth into the shrimp broth. Measure and add water to make 1.75 liters if needed. Pour into a pot and heat — do not let it boil.
Step 5
Pour oil into a heavy-bottomed pan or a paella pan and heat it. Add the onion and garlic and cook over low heat, stirring, for 7 minutes. Add the tomato sauce or fresh tomato and cook, stirring constantly, for a few minutes.
Step 6
Set aside a few shrimp for garnish, and add the rest to the pan along with the squid rings and rice. Cook, stirring constantly, until the squid turns opaque. Add the mussels. Season with salt and pour in the hot broth. Gently shake the pot to ensure the liquid penetrates down.
Step 7
Crush the parsley with the saffron in a mortar, add 2 tablespoons of water, and pour the mixture into the paella pan. Crumble the broth cubes into the pan as well. Shake the pot again or gently stir with a wooden spoon.
Step 8
Add the peas and cook for a few more minutes.
Step 9
Garnish the paella with strips of pepper, the reserved shrimp, and mussels in their shells. Place the pan in the oven and bake for 25 minutes at 356°F.
Step 10
Remove the pan from the oven, place it on a paper towel, and let it sit for about 5 minutes. Serve with lemon wedges placed on the edge of the pan.
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