🥘 Ingredients (Serves 4)
- 2 cups short-grain rice (preferably bomba or Calasparra)
- 3 cups seafood stock
- 1 cup dry white wine
- 1 pinch saffron threads
- 1/3 cup extra virgin olive oil
- 1/2 onion, finely diced
- 3 cloves garlic, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup tomato sauce
- 1/2 tsp sweet smoked Spanish paprika
- 1 tube squid, cleaned and chopped
- 12 jumbo shrimp, peeled and deveined
- 8 fresh mussels, cleaned
- Salt and black pepper, to taste
- Lemon wedges and chopped parsley, for garnish
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