Arroz Caldoso de Marisco (Spanish Seafood Brothy Rice)

• 1.5 liters Fish stock
• ¼ tsp Dried saffron threads
• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Red pepper
• 3 cloves Garlic
• 2 medium Tomato, ripe
• 2 tsp Sweet paprika
• 320 g Bomba rice
• 300 g Squid, cleaned
• 800 g Mussels, fresh
• 300 g Prawns, raw
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley
• 1 medium Lemon

1. Warm the fish stock in a saucepan until steaming, then stir in the saffron and keep it on a very low heat. This keeps the stock hot and helps the saffron bloom.
2. Meanwhile, finely chop the onion and red pepper. Thinly slice the garlic, grate the tomatoes on the coarse side of a grater and discard the skins. Cut the squid into bite-size pieces.
3. Heat the olive oil in a large pot over medium heat. Add the onion and red pepper with a pinch of the salt and cook for 8 to 10 minutes until softened and sweet.
4. Stir in the garlic for 30 seconds until fragrant, then add the grated tomato and sweet paprika. Cook for 4 to 5 minutes, stirring often, until the tomato thickens into a loose sofrito and the oil starts to separate slightly.
5. Add the bomba rice and stir for 1 minute to coat the grains. Pour in about two-thirds of the hot saffron stock, bring to a lively simmer, then season with the remaining salt and the black pepper.
6. Simmer for 10 minutes, stirring occasionally, then add the squid. Continue to simmer for 6 to 8 minutes, adding more hot stock as needed to keep the rice loose and brothy.
7. Add the mussels, cover, and cook for 3 to 5 minutes until they open. Stir in the prawns and cook for 2 to 3 minutes until just opaque. Discard any mussels that do not open.
8. Take the pot off the heat and let it stand for 2 minutes so the rice relaxes but stays soupy. Finely chop the parsley, then stir most of it through with a squeeze of lemon. Serve straight away with the remaining parsley and extra lemon to taste.

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