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West Coast Salami Bite Paella with Squid Ink Crispy Calasparra Rice

Preparation Time
10 minutes
Cooking Time
30 minutes
Product(s) used

Executive Chef Josh Gale (thechefoutwest) sears our Salami Bites® and adds them to this gourmet paella bursting with clams, mussels, prawns.
The dish gets its beautiful colour from squid ink added to the crispy Calasparra rice.


  • 1 pkg Grimm’s Salami Bites®, cubed
  • 1 1/2 cups short-grain rice (bomba, Calasparra or arborio)
  • 3 cups chicken stock
  • 1/4 cup white wine
  • 1 garlic clove, diced 
  • 227 g clams
  • 227 g mussels 
  • 227 g prawns
  • 12 threads saffron 
  • 2 tbsp smoked paprika
  • 1/3 cup greens peas
  • 1/3 cup sun-dried tomatoes, diced
  • 1/2 cup mayonnaise 
  • 1 lemon 
  • Optional: 2 tbsp squid ink


  1. Heat olive oil in a large cast-iron pan, sear Grimm’s Salami Bites until browned and crispy. Add tomatoes, garlic, 1 tbsp paprika, and rice, sauté for 1 minute, then add white wine. Cook for 2 minutes until the wine reduces.
  2. Pour in chicken stock and squid ink, stir to incorporate and then cook on medium heat for 20 minutes uncovered, do not stir. 
  3. To a blender, add saffron, 1 tbsp smoked paprika, and 1/4 cup of boiling water. Let sit for 5 minutes, then add mayonnaise, lemon juice, and blend. 
  4. After 20 minutes, add clams, mussels, prawns, and green peas to the paella, cover, and cook until all the shells have opened about 5 minutes.
  5. Remove lid and continue cooking until the rice is frying and crispy. Do not stir, and serve the paella hot, in the cast iron pan it was cooked in. Enjoy!