Rice with squid and shrimps

Prep-time Bake-time
15 min 45 min
4 people


  • 2 large Scottish squid foodhaus
  • 1kg shrimps head on shell on 16/20 foodhaus
  • 3 tbs Chorio virgin olive oil
  • 1 tbs Lurpak butter, unsalted
  • 1 tbs Ardo garlic diced
  • ½ cups Ardo shallots
  • 1 cup Ardo peas
  • 1 tbs Ciao tomato paste
  • 2 cups Rice parboil foodhaus
  • A pinch of Maldon sea salt
  • A pinch of Maldon black pepper
  • ½ tsp smoked paprika
  • 1 tsp thyme leaves
  • 1 cup Dry white wine
  • ¼ cup fresh parsley
  • 3 cups vegetable broth
  • A pinch of saffron or a teaspoon of turmeric


Cut the squid into slices. Peel the shrimp except 6. Put 2 tablespoons of olive oil in a large pan or saucepan over high heat. Add the raw shrimp to the pan and sauté on both sides until just cooked. Take them out on a plate. Put the remaining cleaned shrimp in the pan and sauté until they change colour. Then place on a plate.

Put the squid in the pan. Saute, stirring occasionally, until lightly browned and translucent (about 4-5 minutes). Push the squid on one side of the pan and add the garlic and onions. Stir and cook for 1 minute. Add the tomato paste and 1 tablespoon of olive oil to the pan. Mix well.  Add the rice, salt, pepper, paprika, thyme. Drizzle with the wine and half the parsley. Add the peas and pour over the broth. Cover the pan and cook on low heat for 10 minutes. Add the shrimp, cover again and cook for another 10 minutes. Remove from the heat and let the food stand for another 10 minutes.  Sprinkle with the remaining parsley and serve with chili flakes and lemon wedges.