1Preparación
- 1
Prepare all ingredients: peel and devein the shrimp, clean and slice the calamari into rings, finely chop the onion and garlic, and dice the red bell pepper. Zest and juice the lemon, and chop the fresh dill.
- 2
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
- 3
Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and red bell pepper, and cook for another 2 minutes until softened.
- 4
Stir in the Arborio rice and smoked paprika, and cook for 1-2 minutes, stirring to coat the rice with oil and spices.
- 5
Pour in the fish stock, lemon zest, and lemon juice. Season with salt and black pepper. Stir well and bring to a gentle simmer.
- 6
Cover and cook the rice for about 15 minutes, stirring occasionally, until the rice is almost tender and most of the liquid is absorbed.
- 7
Add the shrimp and calamari to the pan, gently mixing them into the rice. Cover and cook for another 5-7 minutes, until the seafood is cooked through and the rice is creamy and tender.
- 8
Remove from heat and stir in the chopped fresh dill.
