250g prawns
1 squid or cuttlefish
1 kg of mussels
200 gr of clams
1 red pepper
1 green pepper
2 tomatoes
parsley
5 black pepper balls
2 or 3 cloves garlic
salt
Few strands of saffron
2 cups of rice round
5 glasses of water or seafood / fish broth
food coloring
Extra virgin olive oil
The first thing we do is cook the mussels, scraping clean the beard and all they have adhered to the shells. We put them in a covered pot with water and 1 bay leaf for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 to 6) Keep the water.
Peel the prawns, leave some without peeling. Cut the cuttlefish or squid in pieces. Wash the clams well under running cold water, and leave them for about 15 min in deep water to get rid of the sand.
We put in the pan 3-5 spoons of of extra virgin olive oil and add the green and red peppers cut into regular pieces.
When they begin to be brown, do incorporate a paste made in a mortar with peppercorns, salt, garlic, parsley and strands saffron. Then we add the grated tomatoes. Cook a couple of minutes add the cuttlefish and clams. We let it cook until the clams are open.
At this point you can add the rice. Mix all ingredients well and keep removing 30 seconds (this way the rice will be a bit fried).
We add the mussels without shell and peeled shrimp. Pour hot water or fish broth a little food coloring if you like and continue mixing.
Finally, we distributed over the surface unpeeled prawns, a few mussels in their shells, a crayfish or whatever you have. When the broth starts to boil, down heat slightly and let cook about 20 minutes.
When this time has passed cover with a dishcloth and let rest about 4 or 5 minutes.
Tips_ 3 parts water to one part rice. Let stand about 5 minutes.
Tips_In Spain it is served with alioli
Tips_ Fish Broth recipe
Tips_ 3 parts water to one part rice. Let stand about 5 minutes.
Tips_In Spain it is served with alioli
Tips_ Fish Broth recipe