Paella with seafood

A Spanish dish perfect for an evening with friends - be sure to pair it with Tautila Vino Blanco - it is perfect for seafood. 

 6 servings

Ingredients:

6 tablespoons of olive oil - we recommend La Maliosa Caletra olive oil

1 onion (150 g) diced

3 cloves of garlic, pressed through a press

1 tablespoon of tomato paste

½ teaspoon of sugar

1 teaspoon of smoked paprika

a pinch of saffron threads

4 – 5 small squid

2 cups of rice intended for risotto

6 cups of vegetable broth or water with 2 tablespoons of soy sauce

about 12 large shrimp, cleaned

about 20 small clams

1 teaspoon of butter

lemon, to serve

Preparation 

Paella should be prepared in a large pan. 

Heat the olive oil. 

Fry the onion with a pinch of salt until translucent, about 5 minutes. Add garlic, stir several times. Stir in the concentrate, sugar, smoked paprika and saffron. Fry for 2 - 3 minutes until the concentrate begins to caramelize. 

Add the squid, fry for a minute, then stir in the rice. Fry for about a minute, stirring, until each grain is coated with the sauce. Pour in the broth and bring to a boil. Cook on low for about 20 minutes, without stirring.  

After 10 minutes of cooking, place the shrimps on the paella, allowing them to steam, after 5 minutes, turn them over.

When the rice has absorbed almost all of the broth, increase the heat and cook until a crispy crust forms between the rice and the pan. Set aside from heat.

Prepare the mussels. Boil ¼ cup of water with 1 teaspoon of butter in a pot. Add the mussels and cook, covered, for 6 – 8 minutes until the mussels open. Strain and discard any clams that have not opened. Decorate the paella with mussels. Serve with lemon wedges.