5 from 2 reviews


  • 1/2 cup olive oil, divided
  • 1/2 yellow onion, small dice
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 8 ounces tomato puree or sofrito
  • 46 small squid, diced
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon black pepper
  • pinch ground cloves
  • 6 strands saffron
  • 450 milliliters seafood or fish stock (I prefer seafood stock or clam juice)
  • 4 shrimp
  • 2 prawns (or more shrimp)
  • 150 millilters bomba rice


  1. Heat about 1/3 cup olive oil in a paella or wide skillet over medium heat and saute the onion and garlic until golden. This will take about 10 minutes. Add the salt.
  2. Add the sofrito and diced calamari and cook, stirring, another 15 minutes or so until the sofrito is darker and the calamari have gone from rubbery to soft again. Add more olive oil if it’s sticking.
  3. In a mortar or small bowl, combine about a tablespoon olive oil with the paprika, pepper, cloves and saffron. Mash it around to make a paste.
  4. Add the stock and oil/spice mixture, rinsing the mortar out with the stock to get all the spices. Increase the heat to high.
  5. Bring to boil. Add rice in an even layer but do not stir.
  6. Reduce heat to medium high and allow rice to cook, UNcovered, bubbling for 10-15 minutes until nearly tender throughout. If your pan is larger than 10″ diameter, you may need to rotate the pan a quarter turn every 5 minutes or so to keep it cooking evenly on the burner.
  7. Arrange the shrimp and prawns on top, pressing them into the stock.
  8. Cook another 10 minutes or so until the seafood is cooked (pink) and the rice is tender. The stock should be cooked down now, but the rice still looking moist.
  9. Turn off the heat and cover the pan with a sheet of newspaper. Allow to rest like this for 5 minutes.
  10. Use a large spoon or paddle to scrape the bottom, gently tossing the socarrat with the rest of the rice and stopping the cooking.


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