You so fancy with your colorful and delicious paella paired with a nice, crisp white.
1 1/2 cups uncooked rice
1 squid, sliced into rings
10 ounces clams, washed and rinsed
2 cloves garlic, minced
1 large tomato, chopped
1/2 onion, chopped
1/2 red bell pepper
3 tablespoons olive oil
1 bay leaf
10 ounces water
3 1/3 tablespoon white wine
1/2 teaspoon turmeric
1 teaspoon paprika
1 teaspoon consomme powder
1/2 teaspoon salt
Heat a tablespoon of olive oil in a frying pan. Sauté squid and bell peppers until squid changes color. Transfer to a small bowl and set aside.
Using the same pan, add in 2 tablespoons of olive oil. Cook the onions and garlic until onions become translucent.
Add in rice and tomatoes and cook over medium heat for about 2 minutes.
Add water, white wine, turmeric, paprika, consomme powder, salt and pepper. Once it comes to a boil, give it a good mix. Smooth out the surface to ensure even cooking.
Top with squid, clams and red bell pepper. Cover and cook over low heat for 15 minutes or until water has completely evaporated.
Turn off the heat and let it sit covered for an additional 5 minutes. Serve with lemon wedges and chopped parsley.