Recipe serves 5 people
Ingredients:
- 1.5L fish stock (or to taste)
- ½ large onion
- 50g tomato purée
- 500g rice
- 1 red pepper
- 300g mussels
- 18g squid ink
- 17.5g salt
- 125ml olive oil
- 5 scallops
- 200g cuttlefish
- 200g squid
- 0.2g saffron
- 5 to 10 prawns
- 1 tablespoon sweet smoked paprika
Preparation:
- Heat the olive oil in a paella pan and fry the prawns until cooked. Set the prawns aside.
- Add the squid and cuttlefish to the pan and fry until all the water released by them has evaporated, then cook for an additional minute or two. Set aside.
- Finely chop the onion and garlic, add them to the pan, and cook gently until they become transparent and golden (be careful not to burn them!). Add the tomato purée and continue cooking slowly—the longer, the better—until it becomes dark (the darker, the better). If it starts to look a bit dry, add a little more oil.
- Add the red pepper, and fry it briefly with the mixture.
- Return the squid and cuttlefish to the pan, mix together, then add the smoked paprika and rice, stirring well.
- Add the stock (make sure it is already boiling before adding it to the paella; otherwise, the rice will not cook properly). The stock should already have the squid ink, salt, and saffron mixed in. Cook on high heat for about 10 minutes, then reduce to a low heat. Keep an eye on it—if there's still a lot of liquid after 10 minutes, continue boiling on high heat until the rice starts to show above the liquid.
- After 8 minutes, add the mussels, scallops, and prawns to the paella, and sprinkle with some chopped parsley.
- After 18 minutes, turn off the heat and let the paella rest for 5 minutes without covering.
