Paella Rice with Scallops and Squid in American Sauce

Embark on a culinary journey to Spain with this exquisite Paella Rice recipe, featuring tender scallops and squid enveloped in a rich American sauce. This dish marries the robust flavours of the sea with the comforting texture of perfectly cooked paella rice, elevated by the intricate spices of Carmencita's seasoning. Each bite promises a burst of gourmet delight, bringing the essence of Spanish coasts right to your table.

**Adding continental beans, artichokes, carrots, or chickpeas can complement the tender scallops and squid, bringing a wholesome balance and additional layers of flavour to this exquisite dish.

Ingredients:

• Paella Rice Bon Arroz
• Paella Sesoning Carmencita
• Cabo de Peñas Squid in American Sauce
• Cabo de Peñas Scallops in Sauce with Olive Oil

Method:

1. Prepare Ingredients: Chop any additional vegetables you wish to include (if any) and sauté them in a paella pan.
2. Sauté Seafood and Vegetables: In the same paella pan, add the scallops and squid in American sauce, briefly sautéing to release the sauce and olive oil inside the cans.
3. Add Rice and Seasonings: Add the Bomba rice and just half spoon of Carmencita seasoned mix. Then stir in the paella rice, ensuring it is well coated with the olive oil, the American sauce and the paella seasoning. 
4. Cook: Add enough water to cover the rice (generally 2 glasses of water per every glass of Bomba rice). Bring to a boil and cook on medium to low heat for 10 - 15 minutes, until the rice is tender and the liquid is completely absorbed by the rice.
5. Serve: Allow the paella to sit for a few minutes before serving to let the flavours meld together.

This framework should give you a detailed yet succinct guide to creating a memorable paella dish. Enjoy your cooking adventure!