Paella with Squid, Mussels, and Shrimp

Ingredients

• 1 onion
• 2 cloves garlic
• 350 g mussels
• 350 g shrimp
• 200 g small pre‑cooked squid tubes
• 7 tbsp olive oil
• 1 l meat broth
• 3 tomatoes
• 400 g paella rice
• 0.5 can saffron powder
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Peel and chop the onion and garlic. Rinse mussels and discard any that are not open. Peel the shrimp. Slice the squid tubes into rings.

2. 2.

   Heat 2 tbsp olive oil in a pan and sauté the onion until translucent. Add the garlic. Pour in the meat broth and simmer uncovered for 10 minutes over medium heat.

3. 3.

   Meanwhile, blanch the tomatoes, peel, quarter, seed, and chop them finely. In a large paella pan or with the remaining olive oil, briefly toast the rice while stirring. Dissolve the saffron in a few spoonfuls of hot broth and add it to the rice along with the rest of the broth; mix well.

4. 4.

   Add the onion, garlic, and tomatoes to the rice. Stir in the shrimp, squid, and mussels. Bake the paella in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20 minutes. Remove any mussels that remain closed.

5. 5.

   Wash, dry, and finely chop the parsley. Take the paella out of the oven, season with salt and pepper, garnish with parsley, and serve.