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Ingredients

• 1/4 cup  extra-virgin olive oil
• 1 pound  large shrimp, shelled and deveined
•   Salt and freshly ground pepper
• 1 cup  arborio or Valencia rice
• 1 tablespoon  tomato paste
• 1 teaspoon  hot smoked paprika
• 1   large garlic clove, minced
• 1   small pinch of saffron, crumbled
• 2 cups  clam broth
• 2 cups  water
• 1/2 pound  baby squid, bodies cut into 1/4-inch rings

Description

At Jaleo, The Delightful Spanish Restaurant In Washington, DC, Jose Andres Prepares This Satisfying Rice Dish With Lots Of Seafood, Including Hard-to-find Cuttlefish, And A House-made Fish Stock. Use Squid In Place Of The Cuttlefish, And Skip The Fish Sto

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