Squid & Shrimp Paella

Tender saffron rice with Calamari Rings, sautéed shrimp, red bell pepper, diced tomatoes, onion, garlic and green peas.

Yield: 2 Servings


  • ½ lb. Calamari Rings
  • 2 Tbsp. Vegetable Oil
  • ½ Cup White Onion, Diced
  • ½ Cup Red Bell Pepper, Diced
  • To Taste Salt
  • To Taste Black Pepper
  • 1 Tbsp. Garlic, Minced
  • 1 Cup White Rice
  • ¼ tsp. Saffron
  • 2 Cups Chicken Stock
  • ½ Cup Tomatoes, Diced
  • ½ lb. Shrimp
  • ¼ Cup Green Peas


  1. In a medium saucepot, heat up the vegetable oil over medium heat.
  2. Add in the onions, red bell pepper, salt and black pepper, then sweat the vegetables for 1-2 minutes, or until they are translucent.
  3. Add in the garlic and sauté for another minute.
  4. Add in the white rice and saffron, then cook for 1-2 more minutes to toast the rice.
  5. Deglaze the pot with chicken stock and bring to a simmer, then add in the tomatoes.
  6. Simmer for 20-25 minutes, or until the rice is tender.
  7. Fold in the Calamari Rings and shrimp, then cook for another 5 minutes, or until the seafood is cooked.
  8. Fold in the green peas and serve while warm.