How to make
This is a type of paella, which is very easy and quick to prepare. The secret to making it taste perfect is in the quality products, in the sofrito and the broth.
First start by peeling the shrimp, since everything you removed from them will serve us to prepare the broth for the paella.
Clean the calamari as well, by removing the eyes from the tentacles and removing the entrails from the tube.
Place the shrimp shells in a pot with the leeks and carrots and cover them with plenty of water. Drizzle a little olive oil, salt and boil for about 15-20 minutes on moderate heat. 5 minutes before the end of cooking, dissolve the cuttlefish ink sack inside. The color will become intense black.
While the broth is boiling, heat the olive oil in a frying pan or paella pan and fry the finely chopped onion and green pepper. As soon as they soften, add the calamari. Fry for a minute or two and pour the tomatoes, the grated garlic and the rice, which has been previously washed from the starch. Fry it briefly as well and pour the broth, by straining it. One part rice - 2-2.5 parts water, depending on how soft you prefer it.
Don't overdo it with the liquid, since a paella should have fairly firm, separable rice grains. The ideal variety is bomba, if you use another then stick to the instructions on the package for liquid to rice ratios.
Add salt and leave it to boil on high heat for 8 minutes, then reduce the heat to low and boil for another 8 minutes, by adding the shrimp, which need a short heat treatment. Remove and cover with a towel for another 10 minutes. If there is any liquid left, it will be absorbed. If you used other rice, not bomba - cook according to directions.
Sprinkle the finished dish with chopped parsley and serve with lemon and aioli, if desired. Extremely tasty rice with a captivating aroma of the sea!
Note: A good paella is prepared on a special device called a paellero, which distributes the heat evenly throughout the pan - a special, low-walled and large-handled pan. The wider the pan and the thinner the layer of rice, the better the dish.
It also turn out great when cooked over fire. However, the most practical way, accessible to every household, is on the stove, in a wide pan, with the same diameter as the stove.
