Homemade Paella with Squid

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Homemade paella with squid

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Paella night just got next-level authentic! @the_chubby_home_chef made their first-ever paella using Aneto Squid Ink Paella Base, and it turned out restaurant-quality! 🌟 Rich, velvety, and packed with deep seafood flavor, this 100% natural broth makes paella-making effortless—just add your favorite seafood and rice, and you’re set! 🍤🌊 Thinking of making a traditional Spanish dish at home? Save this pin and bring the bold flavors of Spain to your kitchen with Aneto! 🇪🇸 #AnetoBroth #PaellaLover #SquidInkPaella #SpanishCuisine #HomeChefLife #PaellaPerfection #SeafoodPaella #AuthenticFlavors #EasyGourmet #CookingMadeSimple

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40min · 4 servings

Ingredients:

• 3 tablespoons olive oil
• 1 pound chorizo
• 1/2 cup yellow onion
• 6 cloves garlic, minced
• 1 cup diced tomatoes
• 2 teaspoons smoked paprika
• 1 tablespoon saffron
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cup white wine
• 1 1/2 cups bomba rice
• 4 cups chicken stock
• 1/4 cup canned piquillo peppers
• 1 pound shrimp
• 1 pound mussels
• 1 lemon, cut into wedges
• 1 cup picked parsley

Instructions:

• Heat oil over medium heat in a seasoned paella pan. Sauté chorizo until cooked through.
• Add onion and garlic and sauté until fragrant, approximately 3 minutes.
• Stir in diced tomatoes, and simmer for 3 minutes. Add paprika, saffron, salt, pepper and wine.
• Add bomba rice and cook for 5 minutes until translucent.
• Reduce te

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