Squid, shrimp, mussels I specified "to taste". Because there are really no clear rules here. Put as much as you want or as much as you have.We use large shrimps.
Rice - short-grain.
Paprika can take the usual sweet red. Or, instead, sweet smoked paprika, which is often used in Spain.
Or mix the usual sweet with smoked.But most importantly, this is a special pan for paella - a large diameter with relatively low sides. The essence of this dish is that we distribute rice over a large area, much larger than in other dishes with the same volume. This is done in order to get a special crust "sokkarat". To put it crudely, this is, as it were, a little burnt rice from the bottom. But it is in this crust that the main difference between Spanish paella and cooked somewhere else in a regular pan.
Finely chop the onion, garlic, and parsley.
Shrimps, squid rings, mussels dry, season with salt and pepper on both sides.
Heat the olive oil, add the squid rings and fry for a couple of minutes.
Make a well in the middle, add the onion and garlic, and fry for a couple of minutes.
Add paprika and salt. Mix everything.
Add tomato sauce and parsley. Stir.
After a minute, add the broth, saffron, salt and pepper. Bring to a boil and let simmer for 1-2 minutes.
Add the rice and spread it evenly over the entire surface.Add the rice and spread it evenly over the entire surface.Everything from this point, the rice can not touch, otherwise "sokkarat" will not work.
After 8 minutes, when the rice appears from under the broth, put the shrimp and mussels.
And after a couple of minutes, reduce the heat to low.
After about 5 minutes (or when there is very little broth left), increase the heat to medium and cook for a couple of minutes to get the sokkarat.
Remove the paella from the heat and cover tightly for 5 minutes to infuse.I tighten the pan with foil. And I throw a couple of towels on top.
After five minutes, decorate and serve.Bon appetit.