Paella de Mariscos (Seafood Paella with Prawns, Mussels and Squid)

• 1 liter Fish stock
• ¼ tsp Dried saffron threads
• 2 medium Tomato, ripe
• 4 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 2 tsp Sweet paprika
• 1 tsp Fine sea salt
• 320 g Bomba rice
• 300 g Squid, cleaned
• 12 pieces Prawns, raw
• 800 g Mussels, fresh
• 1 medium Lemon
• 10 g Fresh flat-leaf parsley

1. Warm the fish stock in a saucepan until steaming but not boiling, then take off the heat and stir in the saffron. Leave to infuse while you prepare the rest.
2. Grate the tomatoes and discard the skins; finely chop the garlic. Slice the squid into rings if needed, and scrub and debeard the mussels, discarding any that are cracked or do not close when tapped.
3. Set a paella pan over medium heat and add the olive oil. Cook the garlic for 30 seconds, then add the grated tomato and cook for 4 to 5 minutes until reduced and jammy.
4. Stir in the sweet paprika and fine sea salt, then add the bomba rice and stir for 1 minute to coat the grains. Pour in the hot saffron stock and shake the pan to level the rice; from this point, do not stir.
5. Simmer over medium-high heat for 8 minutes, rotating the pan occasionally for even cooking. Reduce to medium-low and cook for a further 10 minutes, until the rice is nearly tender and the liquid sits just below the surface.
6. Nestle in the squid, prawns and mussels, pushing them lightly into the rice. Cook for 6 to 8 minutes until the prawns are opaque, the squid is just tender, and the mussels have opened; discard any mussels that stay closed.
7. Increase the heat to medium-high for 1 to 2 minutes to encourage a light socarrat, listening for a gentle crackle and smelling a toasty aroma. Remove from the heat, cover loosely, and rest for 5 minutes.
8. Cut the lemon into wedges and roughly chop the parsley. Scatter the parsley over the paella and serve with lemon wedges for squeezing at the table.

Made this recipe? Rate it — a comment is optional.