- 6 colossal shrimp
- 5 medium squid, cleaned and sliced
- 2 cups Bomba rice
- 1 1/2 cups dry white wine
- 2 1/2 cups clam juice
- 1/2 Tbsp Rumi Paella Spice Blend
- 1 yellow onion, minced
- 5 cloves garlic, minced
- 4 tomatoes, peeled and diced
- 1 red bell pepper, diced
- 2 lemons, juiced
- 5 Tbsp virgin olive oil
- 2 Tsp bottled squid ink
- Salt, to taste
Heat olive oil in paella pan on medium heat. Add shrimp and salt and cook for about 1 minute on each side. Add squid and cook for 1 to 2 minutes. Set aside.
In the same pan, saute garlic and onion until fragrant. Add tomatoes and paella blend and cook for about 1 minute. Add bell pepper and 2 cups of rice. Stir and cook for 1 minute.
Pour the wine and clam juice into the pan. Add the squid ink and stir. Heat until boiling.
Cover with foil and continue to cook between low to medium heat for 15 to 20 minutes. Add water if needed and rice is very dry.
Top with shrimp, squid, and lemon wedges. Cover pan with foil and continue to cook for 5 minutes or until the rice is cooked.