Paella de Marisco

(seafood paella)

Ingredients (4 serves)

8 prawns

2 squids (or cuttlefish), in rings

500 gr of clams and / or mussels (1.1 pound / 17.5 oz)

2 or 3 cloves of garlic, peeled, crushed

1 tomato, peeled, minced

6 tablespoons of olive oil

400 gr of rice (1 pound / 14 oz)

1,1 l of fish stock (4.4 cups)

8-10 saffron threads or colouring

Method

Heat the oil in the pan and fry the prawns until slightly browned. Transfer to a plate and set aside.

Add the tomato in the same hot oil and fry slightly. After some minutes, add chopped garlic and fry over medium heat.

When the tomato starts to burn, stir in the squid and the clams and mussels.

Stir in the stock and the saffron and bring it to a boil.

Add the rice and distribute it evenly. Rice can’t be touched beyond this point!

After some minutes add the prawns in a decorative pattern.

Increase the heat to medium-high and cook for (+/-) 8 minutes, rotating and swirling the pan to distribute the heat evenly. Reduce heat to minimum and cook (+/-) 10 more minutes.

Let it stand for about 5 minutes before serving.