This dish features tender squids and succulent shrimp, perfectly seasoned with sweet paprika and turmeric, all cooked to perfection with round Valencian rice. Enhanced by the rich flavor of ñora paste, this recipe is a celebration of authentic Mediterranean cuisine.

INGREDIENTS:

• 200 g of Dacsa round rice
• 300 g of cleaned squids
• 250 g of shrimp (can be frozen)
• 3 tablespoons of ñora pulp or dried ñoras from La Barraca
• 1/2 liter of fish broth by El Navarrico 
• 1 large red bell pepper
• 1 large green bell pepper
• 2 tomatoes
• 2 cloves of garlic
• 1 teaspoon of sweet paprika Caballo de Oros
• 1 teaspoon of turmeric
• Optional: a couple of saffron threads
• Salt to taste
• Extra virgin olive oil Oro Virgen

INSTRUCTIONS:

1. Prepare the Sofrito:
- Wash and cut the peppers into strips or cubes.
- In a skillet or paella pan, heat 1 tablespoon of olive oil over medium heat.
- Add the peppers and sauté for about 10 minutes, stirring occasionally, until they start to brown.

2. Prepare the Seafood:
- Clean the squids if they are not ready. Cut them into rings or strips.
- If using frozen shrimp, be sure to thaw and drain them well.

3. Heat the Broth:
- While the peppers are sautéing, heat the fish broth in a pot. If using a broth cube, dissolve it in hot water.

4. Add Tomatoes and Garlic:
- Peel and chop the tomatoes.
- Peel and finely chop the garlic.
- Add the tomatoes and garlic to the sofrito, cooking over medium heat for about 5 minutes until the tomatoes soften.

5. Incorporate the Ñoras:
- Add the chopped ñoras or the 3 tablespoons of ñora paste from La Barraca to the sofrito and mix well. Cook for a few minutes to integrate the flavors.

6. Add Seafood:
- Incorporate the squids and shrimp into the sofrito, cooking for a few minutes until they begin to brown.

7. Add Spices:
- Add the sweet paprika, turmeric, and saffron threads  (if using). Stir well to combine the flavors.

8. Cook the Rice:
- Add the rice to the sofrito and stir for 1-2 minutes to allow it to absorb the flavors.
- Pour the hot broth over the rice and mix to evenly distribute the ingredients.
- Cook over high heat for the first 3-5 minutes until the liquid starts to boil.
- Reduce the heat to medium and cook for 18-20 minutes, or until the rice is tender. Adjust salt to taste if necessary.

9. Rest and Serve:
- Turn off the heat and cover the paella pan with aluminum foil or a lid.
- Let it rest for 5 minutes to allow the rice to finish cooking and absorb all the flavors.
- Serve hot and enjoy this delicious dish.

Using ñora paste simplifies the process and adds a deep, delicious flavor to the rice. We hope you enjoy this exquisite recipe!