⚫ Black Paella with Shrimp for the Skillet

Name: Black Paella with Shrimp for the Skillet
Total time: 35 min
Yield: 4 servings
Ingredients: 320 g Bomba rice or Arborio rice; 200 g Shrimp (cooked, peeled); 150 g Calamari rings (thawed); 10 g Squid ink (or cuttlefish ink); 3 Stk. Garlic cloves; 2 EL Tomato paste; 900 ml Beef or chicken broth; 50 ml Ajo (garlic water - see steps); 4 EL Olive oil; 1 TL Salt

680 kcal · 35 min · 4 servings

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Ingredients

320 g Bomba rice or Arborio rice
200 g Shrimp (cooked, peeled)
150 g Calamari rings (thawed)
10 g Squid ink (or cuttlefish ink)
3 Stk. Garlic cloves
2 EL Tomato paste
900 ml Beef or chicken broth
50 ml Ajo (garlic water - see steps)
4 EL Olive oil
1 TL Salt

Instructions

1. Press 1 garlic clove into a bowl and mix with 50 ml water. This is called 'Ajo'. Set aside.
2. Heat the olive oil in a large, shallow skillet. Fry the shrimp and calamari rings for 2 minutes each until golden brown. Remove them and place on a plate.
3. Fry the remaining pressed garlic cloves in the same oil for 1 minute. Stir in the tomato paste and cook for 1 minute until dark red.
4. Stir in the rice so it mixes with the oil and tomato (approx. 2 minutes). Dissolve the squid ink in 100 ml of hot broth.
5. Pour in the remaining broth (800 ml) and the 'Ajo' (garlic water). Sprinkle salt over it. Bring everything to a boil.
6. Reduce heat to medium-high. Cook the rice uncovered for 10 minutes without stirring. The rice absorbs the liquid.
7. Reduce heat to low. Arrange the shrimp and calamari rings evenly on top of the rice. Cook for another 7-8 minutes until the rice is al dente.
8. Remove the pan from the stove. Cover with foil or a lid and let the rice rest for 5 minutes before serving.

Nutrition per serving

kcal: 680
Protein: 35 g · Fett/Fat: 22 g · Carbs: 85 g