• 2 glasses of bomba rice. Round grain rice. 350 grams aproximately.
  • 2 Nature Choice natural tomatoes
  • 2 Nature Choice green peppers
  • 2 garlic cloves
  • 2 medium onions
  • 3 squids clean and cut to pieces of choice
  • 1 glass of white wine
  • 1 tablespoon of sweet grounded red pepper
  • Olive oil
  • Salt
  • 3 enveloppes of squid ink
  • 1 litter of fume' or fish broth


Prepare the fume’ if you have decided to make it from scratch (for this boil the shrimp heads and bits and pieces of fish in 3/4 liter of water for about 18 minutes with a squirt of oil and a bit of salt. Take out the fish bits and pieces and keep the broth which it is going to be used to boil the rice).

Cover the base of the paella-pan with oil and sautee’ one of the garlic cloves well minced. Once it starts getting light brown, add the onion cut into thin slices and simmer at low heat.

When the onion is half done, add the two natural tomatoes cut into large pieces and the slicced peppers.

When everything starts to crumble, add the squid clean and cut to choice. Sautee’ and as soon as it browns, you should add a glass of white wine an let it reduce at medium heat.

Once reduced, set it aside. Wait until it settles, 1 hr aproximately. No need to get it out of the paella-pan. After the time is up, get it back on the stove at high heat and add the other garlic clove minced or finely chopped. You should also add one of the ink enveloppes mixing everything up well so it absorbs the color. Add a good squirt of olive oil. Add the rice and mix well so it starts to sautee’. Now is when the second ink enveloppe is added. Mix well so everything gets integrated and add the fume’. Test for taste of salt.

Add the third ink enveloppe.

Let it cook at medium heat (level 5 in a max of 10 in Vitroceramic stoves) during 20-25 minutes. Get it away from the heat when the rice still has some liquid left, risotto type, then let it settle away from the stove until it finishes absorving the rest of the liquid.

Once it is ready you can add a small squirt of olive oil all over just before serving it.