Paella de mariscoSeafood Paella

Prepare the seafood and aromatic vegetables

• 1 Leave the shells on the 4 shrimp. Use a skewer between the segments along the back to remove the veins, then pat dry.
• 2 Remove the squid’s innards, cartilage, skin and beak, then wash it. Prepare 150 g of cleaned squid; cut the body into 1 cm rings and the tentacles into 4 cm lengths.
• 3 Scrub the shells of the 300 g mussels under running water and pull off the beards.
• 4 Halve the 150 g tomato, grate from the cut face and discard the remaining skin.
• 5 Peel and finely chop 1 garlic clove.
• 6 Remove the gills and blood from the 300 g white fish bones and heads, then rinse under running water.
• 7 Peel and thinly slice the 50 g onion.
• 8 Trim the root of the 50 g leek, split it lengthwise, wash out the soil between the leaves and cut into 1 cm pieces.
• 9 Wash the 5 g parsley stems and cut into 5 cm lengths.

Make stock from white fish bones and heads

• 1 Put the 300 g white fish bones and heads, 50 g onion, 50 g leek, 5 g parsley stems and 950 ml cold water in a saucepan over medium heat.
• 2 Just before the water boils, reduce to low heat, skim the surface and simmer gently, uncovered, for 20 minutes.

Strain the fish stock and keep it warm

• 1 Strain the stock through a fine sieve into another saucepan, removing the fish bones and vegetables.
• 2 Keep the strained stock warm over low heat until needed for the rice.

Steam the mussels and reserve their juices

• 1 Put the 300 g mussels and 50 ml water in a small saucepan, cover and steam over medium heat for 3–5 minutes.
• 2 Transfer the mussels to a plate as they open. Strain the cooking juices through a fine sieve and reserve them.

Infuse the stock with saffron

• 1 Pour the mussel cooking juices into a measuring jug and add fish stock to make 600 ml in total.
• 2 Heat the measured 600 ml stock in a small saucepan over medium heat. When it boils, reduce to low heat and add 0.1 g saffron.
• 3 Keep the remaining fish stock warm in a separate saucepan over low heat.

Flavor the oil with the shrimp shells

• 1 Heat 30 ml olive oil in a shallow 30 cm frying pan or paella pan over medium heat.
• 2 Add the 4 shrimp, cook for about 1 minute on each side and transfer to a plate.

Sauté the squid and reduce the tomato

• 1 Add the 150 g squid to the pan used for the shrimp and sauté over medium heat for about 2 minutes.
• 2 Add the chopped 1 garlic clove and sauté for about 30 seconds. Add the 150 g grated tomato and cook over medium-low heat for 5–7 minutes.

Spread the rice and add the stock

• 1 Add the 200 g unwashed bomba rice to the pan and sauté over medium heat for about 1 minute.
• 2 Add the 600 ml warm saffron stock and 1 g salt, then spread the rice in a thin, even layer.
• 3 Taste the stock. If it needs more salt, add it in 1 g increments, using no more than 3 g in total.

Cook the rice without stirring and finish the seafood

• 1 Cook the rice uncovered over medium-high heat for 8 minutes.
• 2 Reduce to medium-low heat and cook for another 5 minutes.
• 3 Return the 4 shrimp and steamed mussels to the pan, placing them on top of the rice, and cook for another 5–7 minutes.
• 4 If the liquid has evaporated while the rice still has a hard center, add the warm reserved fish stock in 20 ml increments and cook over low heat for an additional 1–2 minutes at a time.

Rest the rice and bring the pan to the table

• 1 Turn off the heat, loosely cover the pan with a clean cloth and rest for 5 minutes.
• 2 Remove the cloth, place the pan on a trivet and bring it to the table.