CATALAN SEAFOOD PAELLA
Paella is a fantastic culinary work of art, according to the sun and Mediterranean tastes and its overwhelming colours. Originally a food of the farmers, it was added with seafood in coastal areas. Instead of the fish, paella can also be prepared with chicken and beans which is the variant of Valencia.
Ingredients for 4 people:
350g (about 12.5 ounces) of bomba rice ( arborio risotto works as a substitute)
8 large prawns or norway lobster
200g (7 ounces) squid
2 onions (medium size)
200g (7 ounces) mashed tomatoes
1 Bell pepper and one green pepper
2 garlic cloves
100 gr (3.5 ounces) boiled peas
A little saffron
Step 1: Place clams for half an hour in salt water so as to bring the sand out.
Cook the clams in very limited water. Then add the mussels, so they open. Mussels, which are not open, throw away. Stir fry the squid in little pieces in a pan with a little bit of olive oil.
Step 2: Fry the squid in a paella pan made of metal with a little olive oil until it turns golden brown. Then, brown garlic, onion and bell pepper until they're softened, add the smashed tomatoes before the mixture is finished. Stir a few times and add the rice.
Step 3: Add the fish stock, season and cook at medium heat, moving as little as possible so that the rice grains are loose. Adding broth as necessary to keep the rice fully covered. Decorate with the squid clams, mussels, peas, and prawns on top. When it begins to boil, leave to cook for about 18 minutes.