Black Rice Paella with Grilled Prawns and Octopus Legs

Ingredients for 4 servings:

• 2 cups La Catedral Paella round-grain rice
• 2 tablespoons Oro del Desierto organic extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 tomato, grated or pureed
• 1 teaspoon Hispaniola paella seasoning
• 4 cups Gallina Blanca seafood broth (or enough to cover the rice)
• 1 tablespoon Cambados squid ink
• Salt to taste
• 8-10 large shrimp, peeled and deveined
• 2 squid legs, sliced
• Some lemon juice (optional)

Instructions:

Prepare the base for the paella:

1. In a large, shallow paella pan (or frying pan), heat the Oro del Desierto organic extra virgin olive oil over medium heat.
2. Add the finely chopped onion and sauté until softened. Then add the minced garlic and sauté until fragrant.
3. Add the diced red bell pepper and sauté.
4. Add the grated tomato and cook until it becomes a thick sauce, about 5-7 minutes. Add salt and the Hispaniola paella seasoning, then stir well.

Cook the rice:

1. Add the La Catedral Paella round-grain rice and stir for 1-2 minutes, allowing the rice to be lightly toasted in the oil.
2. Add the Cambados squid ink, making sure the rice is evenly coated with the ink, turning the rice a deep color.
3. Pour in the Gallina Blanca seafood broth, stir well, and bring to a boil. Once boiling, lower the heat and let it simmer. Cook for about 15-20 minutes without stirring the rice, to help form the crispy bottom (socarrat).

Cook the seafood:

1. When the rice has almost absorbed all the liquid, after about 10-15 minutes, add the shrimp and squid to the pan.
2. Gently bury the shrimp and squid into the rice, making sure they are partially covered with the broth. Cover the pan with a lid or aluminum foil, and continue to simmer for about 5-7 minutes.

Let the paella rest:

1. Once the seafood is cooked, remove the pan from the heat and let it rest for 5 minutes. This helps the rice absorb any remaining liquid and ensures all the flavors are well combined.

Serve:

1. Finally, gently stir the paella to mix the seafood and rice. Garnish with lemon wedges and serve.

Enjoy your delicious seafood paella!