The Sea Loom Paella
This recipe brings together tender squid, rich broad beans, and deep seafood flavors. By holding the rice until the end, you ensure it absorbs the maximum amount of concentrated stock right at the finish, keeping the texture spot-on.
Ingredients
- Paella Rice: 300g (Senia, Bomba, or any high-quality short-grain round rice)
- Squid: 300g, cleaned and cut into rings or bite-sized pieces
- Broad Beans (Habas): 150g, fresh or frozen (peeled)
- Onion: 1, finely chopped
- Garlic: 3 cloves, finely chopped
- Tomatoes: 2 mature tomatoes, grated (discarding the skin)
- Seafood Stock: Approx. 1 liter (rich, hot stock)
- Olive Oil: A generous splash for the pan
- Seasoning: Salt, sweet paprika, and a few threads of saffron
Cooking Workflow
1.Sear the Squid:5-7 min.
Heat olive oil in your paella pan over medium-high heat. Add the squid pieces and fry until they lose their transparency, release their liquid, and start to turn lightly golden. Searing the squid first builds a delicious foundational flavor on the bottom of the pan.
2.Build the Sofrito:10 min.
Lower the heat to medium. Move the squid to the outer edges of the pan. In the center, add the chopped onion and garlic. Sauté until soft and translucent. Add the grated tomatoes and broad beans. Cook everything together until the tomato darkens and reduces into a thick, jammy paste.
3.Simmer with Stock:12-15 min.
Pour in the hot seafood stock, saffron, and a teaspoon of sweet paprika. Stir everything together well. Bring it to a boil, then let it simmer gently so the broad beans tenderize and the stock absorbs all the incredible flavors from the squid and sofrito base.
4.Add the Rice at the End:18-20 min.
Taste the stock and adjust the salt if needed. Pour the paella rice evenly across the pan into the simmering liquid. Cook on high heat for the first 8 minutes, then reduce to low heat for the remaining 10-12 minutes until the liquid is fully absorbed and the rice is perfectly al dente.
