- 1 small can Saffron
- 150 grams Sea bream fillet
- 200 grams ready to cook mussels (or other mussels)
- 150 grams Cuttlefish (ready to cook)
- 150 grams Sepiola
- 150 grams King prawn
- 1 onion
- 2 garlic cloves
- 2 tomatoes
- 1 Red paprika
- ½ stalk Leeks
- 4 tablespoons olive oil
- 300 grams Paella rice
- 120 milliliters dry white wine
- 400 milliliters fish stock (Glass)
- freshly ground peppers
- 1 bay leaf
- 1 generous pinch ground paprika (sweet)
- ½ teaspoon Curry
- 100 grams Peas (frozen)
- Lemon wedge (for the garnish)
In a bowl, soak saffron in 2 tablespoons hot water. Rinse sea bream fillet, pat dry and cut into strips. Rinse clams, squid and Sepiola and drain. Cut squid into bite-sized strips. Leave Sepiola whole or cut in half depending on size. Peel onions and chop finely. Peel garlic and crush cloves. Rinse tomatoes, cut into quarters, remove seeds and stem and cut into small pieces. Rinse bell pepper, cut in half, remove seeds and ribs and cut into narrow strips. Rinse leeks, trim and chop.
Heat oil in a large pan (paella pan), sauté onion with garlic until translucent. Add squid and Sepiola and briefly sear. Add leeks and 2/3 of tomatoes to the pan and cook for 5 minutes while stirring. Add rice, stir and fry for a few minutes until rice grains shine and look slightly glazed. Add wine, fish stock and saffron water and season with salt, pepper, bay leaf, paprika and curry. Cook for about 10 minutes.
Preheat the oven to 180°C (approximately 350°F). Add pieces of fish, shrimp and clams to the pan and cook for another 10 minutes in the oven. If necessary add more fish stock during cooking time to reach desired consistency. Add strips of bell pepper, mix and cook paella for another 15 minutes in the preheated oven, until all liquid is absorbed. Add peas, mix and cook another 5-10 minutes in the oven. Serve immediately with lemon pieces.