Arroz Caldoso with Shrimp | Juicy Spanish Rice

Finely chop the yellow onion and red bell pepper, and mince the garlic. Cut the squid into medium rings and clean the shrimp, optionally leaving the tails on for an appealing look.

In a spacious pot or deep cast-iron skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the squid rings and shrimp, browning them quickly for 1-2 minutes, then remove them to a plate and keep warm.

In the same pot, add the chopped onion and bell pepper. Saute over low heat for 5-6 minutes until soft, then stir in the garlic, 1 teaspoon of smoked paprika, and 150 g of strained tomatoes. Cook the sofrito for 3-4 minutes until reduced and aromatic.