Paella with Shrimp, Squid and Iberian Presa

Method

1. Make the broth: Season chicken wings and pork ribs with oil. Roast at 210°C for 20 minutes.
2. Clean the seafood: Remove eyes and cut canocchie (mantis shrimp). Remove heads and guts from red shrimp, remove eyes. Clean squid, remove tentacles and fins, discard the internal bone, cut the body into small cubes. Set aside the small squid (calamaretti spillo) whole.
3. In a hot pan with a drizzle of oil, toast the crustaceans (canocchie and shrimp heads/bodies) briefly. Set aside.
4. In the same pan, add oil, garlic, leek, onion, and carrot. Cook for about 5 minutes. Then add tomato and cook until the water evaporates. Add sweet paprika, the roasted ribs and chicken wings, the toasted crustaceans, fish (gallinella and monkfish), cold water, and salt. Bring to a boil and simmer for 1 hour.
5. For the tataki: The presa iberica was previously marinated with salt, sugar, and paprika for 2 hours, then washed and grilled. Slice thinly.
6. For the paella: In a paella pan, add oil and the whole small squid. Cook for a few seconds, then remove and set aside.
7. In the same pan, add the cubed squid, a pinch of salt, minced garlic, caramelized onion, tomato passata, sweet paprika, and saffron. Stir.
8. Add the bomba rice and toast for 2 minutes, stirring constantly.
9. Add the strained broth. Cook for 5 minutes on high heat, then 5 minutes on medium heat, then 8 minutes on low heat.
10. During the last minutes of cooking, add the red shrimp.
11. To form the socarrat, add a drizzle of oil and increase the heat. Then add back the small squid.
12. Cover the paella with aluminum foil and let it rest for 5 minutes.
13. Plate: Place the sliced tataki of presa iberica in the center. Sprinkle with Maldon salt and chopped chives. Drizzle with garlic-lime oil.