ChefXi OfficialA dramatic, soul-stirring dinner that captures the deep oceanic essence of the Mediterranean through ink-stained rice and tender seafood.
Heat olive oil in a paella pan or wide skillet over medium heat. Sauté the shrimp and calamari for 2 minutes until just cooked. Remove and set aside.
Don't overcook the seafood here; it will finish on top of the rice later.
In the same pan, add the diced onion and cook until translucent. Stir in the garlic and grated tomato, cooking until the liquid has evaporated and the mixture darkens into a rich 'sofrito'.
The sofrito is the foundation of flavor—be patient.
Add the bomba rice to the pan, stirring to coat every grain in the oil and sofrito essence.
Toasting the rice slightly helps it maintain its structure.
Mix the squid ink into the warm seafood stock. Pour the blackened stock over the rice. Increase heat to bring to a boil, then reduce to a simmer. DO NOT STIR.
Resist the urge to stir; this allows the crust to form.
Arrange the cooked shrimp and calamari on top of the rice during the last 5 minutes of simmering. Increase heat for the final 60 seconds to develop the crispy bottom.
Listen for a faint crackling sound—that's the socarrat forming.
Remove from heat, cover with a clean kitchen towel, and let rest before garnishing with parsley and lemon wedges.
Resting allows the moisture to redistribute perfectly.
The secret to this dish lies in the 'socarrat'—that crispy, caramelized layer of rice at the bottom of the pan. Use a wide, shallow pan to maximize surface area. If you can't find fresh squid ink, high-quality jarred versions work beautifully to provide that deep oceanic essence. Serve with a crisp Vermentino to cut through the richness. Respect the lineage of the rice; do not stir once the simmering begins.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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