A pinch of fresh saffron, (2-3 strands)
1 red capsicum
2 cloves of garlic
1/2 brown onion
150 g calamari
1/2 tsp sweet paprika
120 g Bomba rice
500 ml of seafood stock
50 g of any white fish
3 Tbsp olive oil
Begin by peeling and de-seeding the tomatoes. Dice the capsicum, both cloves of garlic and tomatoes. After everything is diced, add olive oil to a pan on a low heat and sauté the vegetables until soft. Season with salt and Saffron to taste.
Combine the calamari and cook for 7-8 minutes. Add and stir through 1/2 tsp of paprika and cook further for 2 minutes.
Add rice to the pan and combine the mixture in the pan. After the rice has been thoroughly stirred, pour seafood stock into the pan and evenly spread the ingredients around the pan.
Turn the heat up on the pan to high and cook for 7-8 minutes. Turn the heat down to a low heat and add prawns, mussels, clams and fish to the pan. Cook for another 7-8 minutes.
Take the pan off the heat, allow to rest for 5 minutes and enjoy.
Hint: To help evenly cook and distribute ingredients as you cook, shake the pan intermittently. Stop shaking after the stock has been added. Stir if needed thereafter. At Alegrias, our seafood stock is made for up to 6 hours, however if you don’t have the time to prepare stock in this way a pre-purchased alternate is OK, just note that the flavour will likely not be as intense.
Recipe provided by Alegrias Spanish Tapas