Homemade rice with seacomidas Spanish style

What does it include?

Ingredients

• 350 g of medium grain rice or bomb
• 200 g of peeled shrimp
• 200 g of cleaned mussels
• 200 g squid cut into rings
• 1 medium onion
• 1 red pepper
• 2 cloves of garlic
• 400 ml hot fish broth
• 100 ml white wine
• Sweet paprika, saffron or coloring
• Olive oil, salt and parsley to decorate

How to prepare it step by step?

Preparation

1. Prepare the seacomidas: if the mussels are closed, clean them and eliminate any that do not open when cooking. Peel the shrimp, reserving some whole ones to decorate if you want. Cut the squid into rings and dry them.
2. Base sauce: chop the onion, pepper and garlic. In a paella pan or large saucepan, heat 3 tablespoons of oil and sauté the onion and pepper over medium heat for 6–8 minutes until tender. Add the garlic 1 minute before.
3. Add squid and wine: add the squid rings and sauté for 2–3 minutes. Pour in the white wine and let it evaporate for 1–2 minutes, scraping the bottom.
4. Add rice and seasonings: add the rice and sauté for 1 minute to infuse it with flavors. Add the paprika and saffron or coloring, stirring quickly so that the paprika does not burn.
5. Pour hot broth: add the hot broth (the proportion will depend on the rice; for bomb rice 2.25–2.5 parts broth to 1 part rice). Distribute the rice throughout the casserole and do not stir any more.
6. Initial cooking: cook over medium-high heat until it comes to a boil and reduces slightly (7–8 minutes).
7. Add seacomidas: distribute the shrimp and mussels (shell side up) over the rice. Reduce the heat to medium-low and cook for 8–10 more minutes until the rice is cooked and the liquid is almost absorbed. If you use fresh mussels, they will open during cooking; discard those that remain closed.
8. Rest: remove from the heat and let it rest, covered, for 5 minutes so that the rice finishes settling.
9. Serve: Sprinkle with chopped parsley and serve hot. Serve with lemon wedges if you wish.