contributed by Rufus
Paella, the essence of Spanish cuisine. Spain is famously known for Paella, specially in the region of Valencia, where Paella was created.
3 cloves garlic
1/2 onion
1/2 red bell pepper
1 tube of squid cleaned
12 raw jumbo shrimp peeled & deveined
8 fresh mussels cleaned
1/3 cup extra virgin olive oil 80 ml
1/2 cup tomato sauce 112 grams
1/2 tsp sweet smoked Spanish paprika 1.30 grams
2 1/2 cups fish broth 600 ml
1/4 tsp saffron threads or powder .17 grams
1 cup uncooked round rice 200 grams
2 lemon wedges
handful finely chopped parsley
sea salt & black pepper
Instructions
Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together, then add in 2 1/2 cups fish broth and the saffron
Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!