Seafood Paella

 

Serves 4

  • 340g white Spanish bomba rice
  • 4 large prawns with shells on
  • 200g mussels
  • 200g clams
  • 1 cuttlefish/squid
  • 1l fish stock
  • 1 clove of garlic
  • 1 onion
  • 3 tomatoes
  • Paprika
  • 100g green beans
  • 100g unfrozen/fresh peas
  • Saffron
  • Salt

 

Peel and dice the onion and garlic. Then grate the tomatoes. Cut the cuttlefish/squid into square pieces and clean the mussels and clams. Heat some oil in a paella pan (or large heavy based frying pan) and fry the prawns for a minute. Leave them to one side. In the same pan fry the cuttlefish/squid until it starts to brown. Then add the onion and garlic until everything is lightly browned. Next, add the green beans and peas and cook for 2 minutes. Add the grated tomatoes and cook until the water from the tomatoes evaporates. Put the rice, mussels, clams and paprika (a sprinkling to taste) in the pan and cook for a minute before adding the (boiling) fish stock and some saffron. Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. About 3 minutes before the end of cooking put the prawns back into the pan. Leave the dish to rest for 3 minutes before serving.