Spanish Rice with Seafood (Paella)
- 500 grams short grain rice (Arborio or Vialone)
- 400 grams ready to cook clam
- 400 grams ready to cook mussels
- 400 grams fillets, ready to cook Sea bream
- 10 unpeeled shrimp
- 400 grams ready to cook Cuttlefish
- 600 grams ripe Beefsteak tomato
- 1 medium onion
- 5 garlic cloves
- 8 tablespoons olive oil
- 1 bunch parsley
- 1 small can Saffron
- 1 teaspoon mild ground paprika
- 1 bay leaf
- 1 ½ liters Vegetable broth
- fresh cracked peppers
- 1 lemon (cut into wedges)
Preheat oven to 180°C (approximately 350°F).
Blanch tomatoes, peel, cut in half, remove seeds and stems and chop coarsely. Peel the onion and garlic, and chop finely. Cut the squid into rings. Pour half the olive oil in a paella pan (or in a large shallow pan when no paella pan is available) and heat. Cook shellfish, shrimp, squid and fish fillets in succession, remove from the pan and keep warm. The mussels that have not opened should be thrown away, as they are not edible.
In the remaining oil, cook onion and garlic until soft. Add the tomatoes and cook for about 5 minutes. Add saffron and paprika and stir. Season well with salt and pepper. Add the bay leaf. Pour the broth into a pot and bring to a boil. Add rice to the other ingredients in the pan, pour in the boiling broth and simmer for about 25 minutes until the rice has absorbed all the liquid. Distribute fish and seafood on the rice and stir again gently. Cover the paella pan with aluminum foil and cook for another 15 minutes in the preheated oven. The rice should be al dente when ready to serve. Rinse the parsley, shake dry and chop finely. Garnish the paella with parsley and lemon wedges and serve.