Summary

Ingredients

• Fish (s), mixed, for approx. 1.5 - 2 liters fish stock
• 1 bay leaf
• 250 g canned tomatoes, lumpy or peeled
• 1 large red pepper (s)
• 2 medium onion (s)
• 2 cloves garlic
• olive oil
• Squid (2 m.) In size, about 350 g
• 2 medium sepia, about 350 g, with squid spleen, 80;V81; shape, brown content (not the ink !!!)
• 6 Norway lobster (s)
• 6 shrimp (s)
• 250 g clams, small, alternatively other mussels
• salt and pepper
• Paprika powder
• Cane sugar
• 350 g short rain rice

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Instructions

1. I would like to say beforehand that I live in Barcelona and therefore can easily find fresh seafood. Maybe you would like to try this recipe when you are on vacation in the south or with frozen seafood (there are also frozen products of good quality).
2. Preparation of fish broth:
3. Wash the fish mixture for the broth and cook in salted water with 1 bay leaf on a medium heat for at least 30 minutes. The longer the broth cooks, the more flavorful it will be. You need about 1.5 liters for the paella.
4. Paella:
5. Wash the seafood with cold water, dab with kitchen paper, cut into bite-sized pieces and set aside. VERY IMPORTANT: Keep the ink bags from inside the Sepia! Wash and chop the bell peppers. Finely chop the onion and garlic.
6. Place the paella pan on the fire (small flame) and add a good dash of olive oil. Fry the chopped onion and bell pepper in it for at least 15 minutes, until it is almost a bit brown. Season with plenty of paprika powder, a little salt, pepper and cane sugar. Remove the mixture from the pan and set aside.
7. Fry the seafood with a little extra olive oil and the garlic in the pan for 5 minutes. Remove and set aside.
8. Put the parika and onion mixture back into the pan, add the tomatoes, mix, heat and season with salt and pepper. Carefully cut into the sepia ink sachets and add the contents. Mix well. Add the short grain rice and stir-fry for about 10 minutes. Whenever necessary, add a little olive oil so that the rice doesn`t burn.
9. Then place the Norway lobster, prawns, mussels, squid and sepia in the paella pan. Gradually add the fish stock. You will probably need around 1 ½ liters in total to get a juicy rice. Do not add the fish broth all at once, but little by little, carefully mixing the paella with a wooden spoon for 15-20 minutes.
10. In the meantime, preheat the oven to 200 ° C to give the paella the finishing touch.
11. If the rice is al dente, it depends on personal taste whether more or less fish broth is added to get a juicier or drier paella. If the paella is how you want it, it is put in the preheated oven for 10 minutes.