Fry onion in oil until soft. Add in garlic, tomatoes, green peas, sugar, salt, pimenton (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a sizzling jammy sauce.
Add squids, mussels to pot. Add rice then stir well until all the grains are coated.
Bring stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste. Stir well and spread the rice out evenly in the pan. Cook the rice over low heat for 18 to 20 minutes, move the pan around and rotate it so that the rice cooks evenly.
As rice is cooking, lay shrimps on top to cook. Add more stock toward the end if the rice seems too dry. When rice is done cooking, turn off the heat and cover the pot with the lid and let it rest for 5 minutes before serving.
Ingredients
Directions
Fry onion in oil until soft. Add in garlic, tomatoes, green peas, sugar, salt, pimenton (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a sizzling jammy sauce.
Add squids, mussels to pot. Add rice then stir well until all the grains are coated.
Bring stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste. Stir well and spread the rice out evenly in the pan. Cook the rice over low heat for 18 to 20 minutes, move the pan around and rotate it so that the rice cooks evenly.
As rice is cooking, lay shrimps on top to cook. Add more stock toward the end if the rice seems too dry. When rice is done cooking, turn off the heat and cover the pot with the lid and let it rest for 5 minutes before serving.