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# 海鲜西班牙饭 Seafood Paella

## Ingredients:

* 500g shrimp, peeled and deveined
* 200g squid, cleaned and cut into rings
* 1 large onion, finely chopped
* 2 medium tomatoes, grated or blended into a puree
* 2 cups rice (preferably paella rice)
* 6 cups fish stock (or water with a fish bouillon cube)
* Salt to taste
* 1 teaspoon paprika (not spicy)
* Flat, large beans (e.g., butter beans or lima beans), optional
* Olive oil

## Instructions:

1. **Prepare the Shrimp:**
   * Heat some olive oil in a large pan over medium-high heat.
   * Fry the shrimp until well done, then remove them from the pan and set them aside.
2. **Fry the Onion:**
   * In the same pan, add more olive oil if necessary.
   * Fry the chopped onion until it becomes translucent and fragrant.
3. **Cook the Squid:**
   * Add the squid to the pan with the onions.
   * Cook until the squid is more or less done, about 5-7 minutes.
4. **Add the Tomato Puree:**
   * Pour the tomato puree into the pan and stir well.
   * Cook for a few minutes until the tomato mixture thickens slightly.
5. **Season the Mixture:**
   * Add salt to taste and 1 teaspoon of paprika.
   * Stir well to combine.
6. **Add the Rice and Stock:**
   * Add the rice to the pan and stir to coat it with the tomato mixture.
   * Pour in 6 cups of fish stock (or water with a fish bouillon cube).
   * Ensure there is enough liquid to cook the rice; typically, the liquid should be about three times the volume of the rice.
7. **Cook the Rice:**
   * Bring the mixture to a boil, then reduce the heat to a simmer.
   * Let the rice cook for about 17 minutes, or until the liquid is absorbed and the rice is tender.
8. **Finish the Dish:**
   * Once the rice is cooked, add the cooked shrimp back into the pan.
   * Stir in the flat, large beans if using, and cook for another 2-3 minutes to heat through.
9. **Serve:**
   * Remove the pan from heat and let it rest for a few minutes before serving.
   * Serve the paella hot, garnished with fresh parsley if desired.