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.