A somewhat unknown paella and why not say it, very inconspicuous. However, it is one of the richest and easiest to prepare. Its brown color is caused by the ink of the cephalopods it contains, be it cuttlefish or squid. You can find the ink in supermarkets packaged or in a bag of pigment inside the animal itself, which it uses when it is in danger.
- 300 g of bomba rice
- 500 g of squid
- 250 g of prawns
- 1 onion
- 1 tomato
- 2 cloves of garlic
- 1 green bell pepper
- 1 liter of fish stock
- 3 tbsp of squid ink
- 100 ml of white wine
- extra virgin olive oil
Prepare and chop the squid (clean). In a Wide Efficient paella , seal over high heat with a little olive oil. Take out and reserve.
- Chop the onion, the green pepper, the garlic and fry in the same remaining oil over low heat. Meanwhile, grate the tomato and add. Continue frying for a few minutes.
- Add the squid ink and mix everything together.
- Add the rice, stir and then pour the glass of wine. Let the alcohol evaporate and sprinkle with the fish broth. Mix everything together again and cook for 20 minutes.
- In the last 2 minutes of cooking, top with the peeled prawns and cover with a clean cloth. Let stand and finish with chopped parsley.
It could be accompanied by alioli if you wish.