Paella with Shrimp and Calamari by @davidvkuchyni

Anyone who has experienced the atmosphere over a large pan of genuine Spanish Paella will want to recreate that feeling over and over again. David @davidvkuchyni presents his version with calamari and shrimp - choose either the Whiteleg Shrimp or the slightly larger Black Tiger from our selection.

  • Time of preparation:
    30 minutes
  • Seafood ought to be left to thaw very gradually. Ideally, leave them in the fridge for 8 hours.


Number of servings

  • 10 pcs Vannamei shrimp
  • 1 piece Calamari tubes
  • 160 g short grain rice
  • 1 piece smaller onions
  • 1/2 teaspoon smoked peppers
  • 1/2 teaspoon sweet peppers
  • 1 piece red peppers
  • 1 handful frozen peas
  • 1 pinch saffron
  • 2 tablespoons crushed tomatoes
  • 1 tablespoon olive oil (Casas de Hualdo Cornicabra)
  • 500 ml stock chicken / fish
  • 1 teaspoon salt
  • 1 pinch pinch of pepper (ideally Cambodian)
Recommended pairing

Codorníu Mediterrania brut


  • First off, dry the defrosted seafood using a kitchen towel or similar, and cut the calamari into rounds.

  • Fry the finely chopped onion and a clove of chopped garlic in a tablespoon of olive oil in a deeper pan or pot with a lid. Give it a couple of minutes on a low heat until it takes on a little colour.

  • Add the rice and sauté for another minute. Then add the sweet and smoked paprika and sauté again for a minute.

  • Add the crushed tomatoes, salt and pepper and sauté again for a minute. Dice and add the peppers, then the frozen peas, and pour in the stock so that the rice is completely covered with liquid.

  • Add the saffron and cook over a low heat, gradually adding the stock as it is absorbed and evaporates. Stir occasionally.

  • About halfway through cooking, when there is little more than a residue of unabsorbed stock, put on a low flame, cover and cook the rice under the lid until soft.

  • Now it's time to sear the seafood on a high heat in a second pan. Shrimp need no more than 2 minutes a side. One minute a side for calamari. This way everything stays juicy and delicate.

  • Serve the paella right in the pan with the seafood piled on top; garnish with rosemary and lemon.

Enjoy your meal!