Squids and shrimps paella
It is a Spanish tradition to cook paella on Sunday; I am so into it that I am proposing you this easy recipe of squids and shrimps paella.
Why do I call it easy? Just because by using the new broth for paella by Gallina Blanca, your task will be easier. It is the perfect companion to cook paellas or other types of rices. It has an incorporated sofrito and an intense seafood flavor; so with this recipe and the broth, there is no excuse to join us in the tradition of Sunday paella.
It will save all the tough work of preparing the broth and the delicious flavor is granted. This new recipe of squids and shrimps paella is a good example of all the recipes that Gallina Blanca offers you in their recipe book.
My history with Sunday rice is a long one since I was several years without cooking them as the result was not good at all. However, two years ago, I lost my fear of preparing them.
Mostly in summer, or on good weather conditions in Mallorca (we have good weather from March to November), I prepare a Sunday paella unless I am at the beach. I love to have friends or relative over and share it with them. Cooking this Sunday paella, the preparation, deciding the ingredients,… it is probably one of the best moments of my week.
Being a vet, overcharge my agenda in summer and my resting time is reduced. Even with that work pressure, I love summer as the long days cheer me up. Plus now, I have the Sunday paellas to combine it with all those feelings.
If you have any anecdote while cooking your Sunday paella, let us know. I promise to make more entries with rice in return!!
Squids and shrimps paella
- 375 gr (1 1/2 cup) de arroz
- 1 l (1 carton) of broth Gallina Blanca
- 2 tomatoes
- 2 cloves of garlic
- 2 big squids
- 6-8 big shrimps
- Olive oil
Once the oil is warm, sauté the garlic till brown. (Make sure that you are not taking a photograph at the same time). If they get too brown, as in the pic, discard them and repeat the operation.
Add the grated tomatoes and sauté them for 5-7 minutes
Add the squids, salt them and leave them cook for 10 minutes stirring every now and then.
Add the shrimps, and cook them for 5 minutos; then, remove them and put them aside.
This is the moment when you add the rice. If you can get the bomba style, it will be better. This is Spanish type of small grain rice. Roast it a bit until it gets the sofrito flavor between 5-10 minutes. Beware the heat is not too high, so that the rice doesn’t get stuck to the bottom of the pan.
Add the broth by Gallina Blanca, and spread it uniformly in the pan with the help of a spatula.
If you wish to, you may add some coloring or saffron. Put some more salt to taste if needed and put the heat to high for 10 minutes. S
After the first 10 minutes, change the heat to medium, add the shrimps and cook until the rice is soaked with the broth.
Then, put it aside and cover with a kitchen towel for 4-5 minutes.