Defrost squid steak in fridge night before. Steaks are 5”x4” and 3/4” thick. Butterfly steaks with deboning knife at 3/8th inch thick, like pita bread, so you can stuff paella inside. Do not cut bottom, so the butterfly opens like a book that is almost 8” x 5”.

In cast iron sauce pan, bring to boil 4 Tbs tiny frozen shrimp in 1/2 cup of white wine with rosemary, parsley, paprika, crushed cloves of garlic, Tsp fermented shrimp meat, 1/2 cup saffron tea, 5 minutes. Taste broth. Add 1/2 cup california Nishiki sushi rice, 1/2 cup water, mix, bring to rolling boil, turn off. Let rest with lid on, 30 minutes.

Stirfry diced vegetables, onion, tomato, green pepper, red pepper, green peas in Tbs of olive oil in wok, 5 minutes. Turn on low heat, mix with cooked rice and shrimp, do not stir so paella can bake a crust in the bottom of the wok. Simmer till dry, about 15 minutes. Scrape and mix paella into butterflied calamari steak, stuff, close like an envelope with butcher twine.

Heat grapeseed oil to 350F in wok. Dip stuffed calamari steaks in cornstarch, baking powder and flour, deep fry 4 minutes till golden crisp, turn over, fry other side 4 minutes. Serve on bed of paella, with cold beer or cold wine. Leftovers freeze well and reheat well in microwave. Enjoy.