Rice with Shrimp and Squid

A hearty Spanish dish inspired by paella: fragrant saffron rice, tender squid, and succulent tiger shrimp — all cooked in a single pan and served straight from it.

Ingredients

• 24 pcs Raw tiger shrimp
• 2 tbsp Olive oil
• 1 pcs Onion
• 1 pcs Bay leaf
• 1 pinch Saffron
• 450 g Paella rice
• 2 tsp Tomato paste
• 200 ml Dry white wine
• 650 ml Fish stock
• 3 pcs Squid

Instructions

1. Peel most of the shrimp and remove the intestinal vein — ask the fishmonger to do this or do it yourself. Leave a few shrimp whole for an attractive presentation. In a large skillet or wide ovenproof sauté pan, heat the olive oil over medium-low heat and sauté the onion for about 5 minutes until it becomes soft and translucent.
2. Add the bay leaf, saffron, rice, and tomato paste to the pan. Stir and cook for another 1–2 minutes to allow the rice to warm slightly and absorb the aromas.
3. Pour in the wine and let it evaporate actively for 1–2 minutes. Then add the fish stock and 150 ml of water. Cook for 5 minutes, then add the squid, season with salt and pepper to taste, and stir well. Bring to a boil, cover with a lid, and reduce the heat to a gentle simmer. Cook for another 12 minutes, adding a little water if needed, if the rice begins to dry out.
4. Remove the lid, add the peeled shrimp, and stir gently. Arrange the whole shrimp on top of the rice. Cover again and cook for another 5–6 minutes until all the shrimp turn pink and are cooked through. Let the dish rest for a couple of minutes, then serve directly in the pan.