Recipe Index

Ingredients

• 8 cups shellfish stock
• 1 large pinch saffron
• 1/2 cup extra virgin olive oil
• 2 dried ñora peppers
• 2 tomatoes
• 10 oz squid, cleaned and roughly chopped
• 8 garlic cloves, finely chopped
• 1 teaspoon sweet smoked paprika
• 2 1/4 cups Spanish paella rice
• 9 oz clams, cleaned
• 18 oz prawns or shrimp, heads and shells removed
• 18 oz langoustines
• salt, according to taste

Method

1. Warm the shellfish stock in a saucepan over the lowest heat and crumble the saffron into it so the stock takes on its color and aroma.
2. Fry the ñora peppers in the olive oil in a paella pan over low heat for 2 minutes, lift them out, and blend them with the tomatoes into a smooth paste.
3. Sauté the chopped squid in the flavored oil over high heat for about 7 minutes until golden, seasoning it with salt as it cooks.
4. Add the chopped garlic to the squid, followed quickly by the smoked paprika and the tomato-ñora paste, and cook for about 2 minutes until the oil begins to separate from the paste.
5. Stir the paella rice through the squid mixture for a couple of minutes so every grain is coated in oil.
6. Pour in the hot saffron stock, stir once to distribute the rice evenly, taste the liquid for salt, and cook the paella over high heat for 10 minutes and then medium heat for 3 minutes without stirring.
7. Fold the clams, prawns and langoustines gently through the rice, level the surface with a shake of the pan, and cook for 4 minutes more without stirring.
8. Rest the shellfish paella off the heat for 5 minutes so the rice settles before it is served from the pan.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data