Ingredients:
-
21 Oz (600g) of paella rice (short grain rice like Bomba)
- 2 large onions, finely chopped
- 4 bell peppers, finely chopped
- 6 cloves of garlic, minced
- 2 large ripe tomatoes, peeled and finely chopped
- 100 fl oz (3 liters) of fish or seafood stock
- A generous pinch of saffron threads
- 2 tsp of smoked paprika
- 17.5 Oz (500g) of squid or cuttlefish, cleaned and chopped into bite-sized pieces
- 35 Oz (1kg) of mussels, cleaned and debearded
- 35 Oz (1kg) of clams, cleaned
- 16 large prawns or langoustines
- 10 Oz (300g) of fresh or frozen peas
- Olive oil for frying
- Salt and pepper to taste
- Lemon wedges and chopped fresh parsley for serving
Instructions
- Heat a generous amount of olive oil in your Paelluxe paella pan over medium heat. Add the chopped onions, bell peppers, and garlic, and sauté until the onions are translucent and the peppers are softened.
- Stir in the chopped tomatoes and continue to cook until they break down and form a sauce with the onions and peppers.
- Add the squid or cuttlefish to the pan and cook until they become opaque.
- Stir in the paprika and saffron, making sure they're well distributed. Then, add the rice and stir to coat each grain with the oil and vegetables.
- Pour in the fish or seafood stock, and bring the mixture to a boil. Reduce the heat to a simmer, and let the rice absorb the stock, stirring occasionally. This should take about 20-25 minutes.
- Arrange the mussels, clams, and prawns on top of the rice. Push them gently into the rice, and let them cook until the mussels and clams open and the prawns turn pink.
- Sprinkle the peas on top of the paella, cover the pan with foil, and let it cook for another 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Remove from heat and let the paella rest for 5-10 minutes before serving. This allows the flavors to meld together.
- Serve the paella straight from the pan, garnished with lemon wedges and chopped fresh parsley. Each person should get some of the socarrat - the crispy layer of rice at the bottom of the pan, which is considered the best part of the paella.
Enjoy this traditional Spanish feast with a chilled Spanish white wine or sangria. ¡Buen provecho!