DAY 16
PAELLA
Ingredients:
200g of squid or cuttlefish, according to your taste
4 pieces of shrimp or gambas or both, according to your taste
2 large tomatoes
2 large onions
1 green bell pepper
3 garlic cloves
16 strands of saffron
400g of round rice
140ml of olive oil
1,5l of fish broth (from rock fish, crabs, monkfish head, onion - see preparation)
salt: white & fine
Instructions:
You’ll need a large paella pan to prepare this dish, or at the very least a large skillet. I prefer to use cast iron.
Prepare all your ingredients well in advance:
Cut the squid into uniform pieces and season with salt. Then grate the tomatoes manually (you won’t need the skin), and cut the rest of the vegetables into cubes.
For the broth or « fish fumet »:
Brown an onion with some olive oil in a pot. Add rock fishes, crabs and the monkfish head in order to fry them, too. Then pour three liters of water over the fried seafood. If you like, you can add a small leek, one bay leaf & parsley. Boil for 1/2 hour. Then pour through a strainer to keep only the broth.
Cooking the paella:
Cook the seafood and set it aside. In your paella pan or skillet, slightly fry onion, garlic and bell pepper. Add the grated tomatoes 10 minutes later. Then add the fish broth and when it starts boiling, add in the rice and the saffron, stirring properly. Let it cook at very high heat for 8 to 10 minutes.
Then add the cooked seafood, pushing them into the paella very slightly. Reduce the heat for the last 8 to 10 minutes. Buen provecho!