Mellow rice with squid and shrimps

Preparation: - Dice the squid. - Peel a garlic and crush. - Grate a tomato. - Heat the broth, in my case Aldi's fumet.

Put the frying pan with oil and sear the shrimp for 30 seconds. Remove them to a plate.

In the same pan, brown the garlic over low heat. Add the paprika and then the tomato, let it reduce.

Add the cuttlefish and let the tomato continue to evaporate until it thickens.

Add the broth and let it boil. Let it boil for 5 minutes and add the rice. Distribute it all over the pan.

In my case I left it on medium high heat for 8 minutes and on medium low heat for another 8 minutes. With 2 minutes left I add the shrimp.

We raise the heat for a minute if we want to socarrat. Finally, I let it rest off the heat for 5 minutes with a cloth over it.