Paella (Seafood)
Serves 4
Ingredients
Method
400 g. Mussels
400 King Prawns
250 g. Squid
100 g. Clams
4 cups Fish Stock (Fresh)
1 Pepper (Green Bell)
250 g. Tomatoes (Fresh, Skinned and Chopped)
2 Garlic (Chopped)
2 Bay Leaves
75 g. Peas (Frozen)
125 ml. Olive Oil
375 g. Bomba Rice
½ tsp. Salt (Kosher)
1 Saffron (Pinch of )
Thoroughly clean the mussels and clam shells, cook them in a large saucepan until they open (there is no need to add any water to the pan.) Chop the cleaned squid and boil in salted water until tender(keep all fish stock).
Fry the pepper, garlic, tomatoes and bay leaves in olive oil until soft. Stir in the rice and cook for a few minutes (do not allow the rice to stick to the pan).
Add the stock, peas, saffron and salt and the cooked mussels, clams and squid. Bring to the boil and simmer for 15 minutes or until rice is thoroughly cooked.
Arrange prawns on top of the paella in the last 5 minutes of cooking and cover.