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Ingredients
2 cups of rice
4 cups shrimp broth
½ kg of squid
½ kg of fresh prawns
1 handful of sea shells clams and mussels
1 onion
1 medium tomato
½ red pepper
2 cloves of garlic
½ cup of peas
1 bouquet of fresh parsley leaves
Olive oil
Salt
Pepper
Yellow coloring or some strands of saffron
Preparation
Paella
1. Heat oil in a paellera over a medium flame.
2. Add mussels and cover with a pot lid. (The lid should cover the mussels but not the entire paellera).
3. Cook until they open. Then remove and set aside.
4. Add Norway lobsters and sprinkle them each with a pinch of salt.
5. Sear the lobsters. Then remove.
6. Add the diced squid and sauté for about two minutes.
7. Add the shrimp and sauté for about two minutes.
8. Add garlic and sauté until golden brown. This should take about a minute.
9. Add grated tomatoes and sauté for about four minutes. You've just made Spanish sofrito.
10. Add rice and braise until completely coated with sofrito.
11. Add paprika and sauté for about two minutes.
12. Add two liters of seafood broth.
13. Add saffron (or food coloring). Mix well and simmer for about three minutes.
14. Taste the broth and invite your dinner guests to do so as well. If the broth is bland, add salt a pinch at a time until everyone approves.
15. Replace the lobsters and mussels.
16. Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.
17. Your paella is done once you've accomplished the following three things: A). The rice should.