Jl. Pantai Pererenan No.112, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351

Paella is a traditional rice dish from Spain mostly served during weekends and shared with family and friends.


This Recipe Serves 2

6 to 9 pcs colossal shrimp or prawn

5 medium squid cleaned and sliced crosswise

2 cups Calasparra rice

1 1/2 cups white wine Chardonnay or Pinot Grigio

2 1/2 cups fish broth or clam juice

2 tsp tinta de calamar bottled squid or cuttlefish ink

1 medium yellow onion minced

5 cloves garlic minced

4 medium roma tomato peeled and sliced into small cubes

1 small red bell pepper

1 small green bell pepper

5 tbs extra virgin olive oil


  • Heat olive oil in a paellera or wide pan.
  • Pan fry shrimp in medium heat for 1 minute per side. Remove and set aside.
  • Stir-fry the sliced squid for 1 to 2 minutes. Set aside.
  • Saute garlic and onion for 30 seconds. Add tomato. Continue to cook until onion starts to get translucent and soft. Note: you can add more olive oil if needed.
  • Add half of the bell pepper and 2 cups of Calasparra rice. Stir. Cook for 1 minute.
  • Pour the wine and fish broth into the pan. Add the squid ink (tinta de calamar). Stir and let boil.
  • Cover and continue to cook between low to medium heat for 15 to 20 minutes. Note: add water if needed.
  • Top with pan-fried shrimp, squid, lemon wedges, and remaining bell peppers. Cover the pan and continue to cook for 5 minutes or until the rice is cooked perfectly.
  • Serves

    Just serve. Share and enjoy!

    Chef's Tip

    Chose a good quality of the rice. Serve also with the crispy rice that sticks to the pan.

    The Restaurant

    Pescado Bali

    Paella made with love – authentic spanish experience with home feelvibes

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    The Chef


    Satrio Adi Guna

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