It is a shame that many tourists in Spain dine on fried squid, with more batter per mouthful than meat, and do not take advantage of the opportunity to savor squid without its bready camouflage. In this paella, the delightful, true flavor of the squid shines through, and is subtly enhanced by the combination of rosemary, cumin, oregano, hot pepper flakes and sherry.
Cut the bodies of the squid into rings, quarter the tentacles, season with salt and pepper, and set aside.
Heat the olive oil in a paella pan over medium heat and sauté the onion and garlic and green bell pepper for about 3 minutes. Add the tomato and sauté for a further 3 minutes.
Pour the rice into the paella pan and cook for about 5 minutes, stirring constantly. Add the sherry and continue to stirr until the sherry evaporates.
Add the squid, broth, and the rest of the seasonings and cook for 25 minutes, or until the rice is tender and the broth has been absorbed. Garnish with lemon wedges and serve.
Which Paella pan should I use? After receiving many inquires on what are the right size and characteristics for a paella pan, we've made a bit of research, and retrieved some information on that issue. We usually use regular, 15-inches paella pan, but we've managed to find some other sizes also. So if you want to find out which paella pan size suits you best, just keep reading...