Paella with seafood and Mediterranean salami

Products for 4 portions

200 g rice for paella or arborio
1 pack of Tandem Mediterranean salami
3 cloves of garlic
1 onion
1 red pepper
1 squid
6-7 pieces of shrimp
60 ml olive oil
100 g tomato sauce
½ 1 tsp. smoked pepper
1 tsp. salt
½ 1 tsp. pepper
600 ml fish or vegetable broth
1 pinch of saffron

For serving:
Fresh parsley
1 lemon

Preparation

Method of preparation:

Cut the squid and the red pepper into cubes.
Heat a paella pan or another suitable pan over medium heat and pour the olive oil in. Add the squid and shrimp, cook for 2 minutes, take the contents out, place in a plate and set aside.

In the same pan, add the diced onions and cook for 3-4 minutes.
Add saffron to the hot broth.
Add the finely chopped garlic and the red pepper to the onion, cook for 2-3 minutes and add the smoked pepper and tomato sauce and return the squid to the pan.

Pour in the hot broth, bring it to a boil and add the rice. Distribute it evenly in the pan and cook for 15 minutes without stirring, just slightly shaking the pan instead.
Arrange the shrimp and salami on top of the rice and cook for another 5 minutes without stirring.
Increase the heat to high and cook for another 2 minutes to obtain a soccarat (baked rice at the bottom of the pan).

Turn off the heat, cover with a lid again and leave for 6-7 minutes.
Sprinkle with finely chopped parsley, add a few slices of lemon and serve.