Spain – Paella de Marisco recipe

Ingredients (Serves 4)

• 2 cups Bomba rice
• 1 dozen mussels
• 1lb fresh squids
• 2/3 cup tomato puree
• 1 lb prawns
• 1 lb shrimps
• 1 onion
• Extra-vergin olive oil
• 2 tsp saffron
• 1 tsp sweet paprika
• 1 red bell pepper
• 1 US quart shellfish stock
• Parsley

Directions

Brown the shrimps in a large frying pan. As soon as they are cooked, clean some of them. Meanwhile, clean the mussels and cook them in a frying pan. When ready to serve, drain them and don’t throw away the cooking liquid. Shell some of them. Start preparing the fish stock by cooking the prawns in a frying pan with chopped onion. Simmer with white wine until reduced and add cooking water and parsley. After about 30 minutes, separate the prawns from the sauce. Clean the squids by removing their skin and cut them into rings. Cook them adding the tomato puree, the chilli pepper and the fish stock. After a couple of minutes add rice, saffron, sweet paprika, mussels, prawns and shrimps. Pour all ingredients into our lacquered Happy Day and add the entire mussels, prawns and shrimps to decorate.

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