Paella with shrimp, squid, and Iberian presa

To prepare the paella with shrimp, squid, and Iberian presa, start with the latter: in a bowl, place the coarse salt, sugar, and paprika 1, mix and transfer half of the marinade to a baking dish, then lay the Iberian presa on top 3.

Cover with the remaining half of the marinade 4, wrap in plastic wrap, and place in the refrigerator for 2 hours 5. After this time, retrieve the marinated Iberian presa 6.

Rinse it carefully under running water 7 and roast it 8 on both sides on the grill 9. Store in the refrigerator.

Move on to the broth: place the chicken wings and ribs on a baking tray, drizzle with a splash of oil 10, and bake in a preheated static oven at 410°F for 20 minutes 11. Wash, peel, and chop the carrots into pieces 12.

Clean and slice the leek 13, then clean and coarsely chop the onion. Focus on cleaning the squid: remove the tentacles 14, fins, and innards, then cut the flesh into very small cubes 15 and set aside.

Now How to clean shrimp: remove the intestine 16, the head, which you will remove the eyes from, and the carapace 17. Finally, How to clean mantis shrimp: remove the eyes 18.

Cut them into small pieces 19. In a large pot, heat a splash of oil, then add all the leftover crustacean shells 20. Roast them over high heat 21.

Remove the crustacean shells from the pot and set them aside 22. Now add a splash of oil, garlic 23, and leek to the same base 34.

Add the onion 25 and carrot 26, then cook for 5 minutes. Now add the chopped tomato 27 and cook until it loses all its water.

Season with sweet paprika 28, then add the roasted ribs and chicken wings 29. Return the previously roasted crustacean shells to the pot 30.

Finally, add the scraps of gurnard and monkfish 31. Cover with very cold water 32 and salt 33. Cook over low heat for an hour.

In a foil packet, place the garlic head, season with salt and oil 34, then close the packet 35 and bake in a preheated static oven at 300°F for an hour. Let it cool and remove the garlic cloves 36.

Transfer the garlic to a jug along with the egg yolk 37, then blend with an immersion blender while pouring in the seed oil 38 and lime juice until you obtain a homogeneous and thick sauce 39. Store the aioli sauce in the refrigerator.

Clean and chop the onion, then heat a swirl of oil in a small pan. Add the onion 40 and sugar 41, then stew over low heat until it softens 42.

You are ready to cook the paella: heat a swirl of oil in a pan, place the baby squid here 43 and sear them for a short time, depending on their size 43. Transfer to a baking dish and keep warm 44. In the same pan, add the previously cubed squid 45.

Add the minced garlic 46 and caramelized onion 47, then season with paprika 48.

Add the tomato puree 49 and saffron threads 50. Now add the rice and toast it for a couple of minutes 51.

Pour in the strained broth 52 and cook, without stirring, for 5 minutes over high heat 43, 5 minutes over medium heat, and 8 minutes over very low heat 44.

At this point, garnish the paella with the red shrimp 55 and increase the heat just enough to create the socarrat, the typical crust on the bottom. At the end of cooking, complete with squid and baby squid 56. Retrieve the Iberian presa 57.

Slice it 58, then garnish the paella with dollops of aioli sauce 59 and the meat slices 60. The paella with shrimp, squid, and Iberian presa is ready to be served!