First, clean the squids, then wash them and cut them into slices.
Wash the mussels and clean their exterior thoroughly with a brush, removing any foreign body.
Wash the shrimps; remove the black gut with a toothpick from their shell, without slicing.
Heat the olive oil in a large skillet and finely sauté the onion and the garlic. Add the squids and sauté over high heat for 10 minutes. Add the salt and remove the pan from the heat.
Place in a saucepan ½ liter of water along with salt and add the shrimps. Then boil for 1 minute and remove from water with a slotted spoon.
Add the mussels, boil them for 3 to 4 minutes and remove them with a slotted spoon. Throw away those still closed. Remove the mussels from the pulp and throw away the shells. Keep a few shells for decorating the dishes.
Strain the broth, where the seafood was boiled, twice. Just put the strained juices into a clean saucepan and add the wine. Boil over high heat for 5-6 minutes, until the alcohol evaporates.
Put the pan with the squids over high heat and add 5 cups of broth (if necessary fill with hot water). Add the bay leaf, the tomato, the saffron, the chiles, the thyme, the chopped peppers and the rice. Boil all together for 5-6 minutes. Add some salt. Place the contents of the pan into a baking sheet, then cover with a piece of greaseproof paper and put it in the oven at 200 º C for 40 minutes.
Remove the pan from the oven and add the shrimps and mussels’ kernels. Cook it for another 20 minutes (without being covered). If the rice is cooked, leave the pan in the oven, keeping it off, for 5-6 minutes.
Serve the paella warm, after decorating the shells of the mussels kept.
A uniquely flavored dish due to its special ingredient, Saffron, Krokos Kozanis! Saffron has attracted for years scientists’ interest for its anticancer activity. Scientists point out not only its anticancer activity but also its antibiotic and antispasmodic activity, as well as its positive effect on lowering cholesterol.