250 gms of cuttlefish
150 gms peeled prawns
100 gms mussels
50 gms tiger prawns
60 ml extravirgin olive oil
10 gms of garlic
4 gms sweet paprika powder
80 gms grated tomato
Pinch of saffron
140 gms of bomba rice
800 ml of stock or water
1 inch sticks of rosemary
Heat the paella pan over a medium flame and add extra virgin olive oil.
Now sauté the chopped cuttlefish with salt.
Once it is cooked, add finely chopped garlic and a drizzle of olive oil. Saute well and turn off the flame.
Add the sweet paprika and saffron, and turn on the flame before adding the tomato.
Cook everything for 10 minutes till the sofrito is caramelised, then add the rice and stir it till it becomes transparent.
Pour the stock or water into a paella pan. Cook the rice over high flame for 8 to 9 minutes.
Allow the rice to cook for an additional 5 minutes. Once the rice has absorbed all the broth, add the mussels, shrimp, and tiger prawns and cook for another 5 minutes.
After cooking, remove the paella from heat and let it rest for 3 minutes. Then, garnish it with rosemary or picada before serving.
1. Sofrito is a mixture of aromatic ingredients, either chopped or pureed, used to add flavour to different foods. In Spanish cooking, it is made from peppers, onion, garlic and tomatoes, which are then cooked in olive oil.
2. Picada is a mix of garlic, olive oil, and parsley.
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