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 threats 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.

Add the rice and fry it for some short minutes. Then stir in the stock (it should be already boiling). Rice can’t be touched beyond this point!

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.

At the last moment add the prawns in a decorative pattern just to heat them up.

Let it stand for about 5 minutes before serving.

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