Arroz a Banda

• 10-5/8 oz. squid
• 10 lg. shrimp
• 1 tsp. pimenton (sweet red pepper)
• 10-5/8 oz. olive oil
• 2-2/3 tbsp. mashed tomato
• Saffron, to taste
• 1-1/3 lb. rice
• 2 to 3 cloves garlic, finely chopped
• Fish broth (between twice and three times the amount of rice)

1. Peel the shrimp, saving the heads.
2. Cut squid into small square pieces.
3. Heat oil in large pan and fry shrimp heads, pressing on them with spoon.
4. Remove heads and add squid.
5. Once squid has goldened, add 1-2 cloves of chopped garlic.
6. Without letting these golden, add tomato, then pimenton.
7. Add rice and stir for three to five minutes, until the rice sounds like sand!
8. Add the fish broth, saffron, and salt to taste.
9. After 8-10 minutes, add another chopped garlic clove and the peeled shrimp.
10. Let cook for 10-15 minutes on low heat.

squid, shrimp, sweet red pepper, olive oil, tomato, saffron, rice, garlic, broth

Taken from www.foodgeeks.com/recipes/17869 (may not work)