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This paella looks stunning. You can vary the quantities of seafood and also put in crab, crayfish or lobster that you boil separately.
In Catalonia, they also add pieces of chicken, pork, rabbit, duck and sausage into their seafood paellas. In other regions, seasonal vegetables such as green beans, peas, artichokes or peppers also go in. It is called paella mixta.
Serve this with garlic mayonnaise or aioli if you like. Serves four.
YOU WILL NEED
1 large onion, peeled and finely chopped
5 tbsps olive oil
2 garlic cloves, peeled and crushed
2 tomatoes (about 200g), peeled and chopped
½ tsp sugar
Salt
1 tsp pimenton dulce or sweet paprika
A good pinch of saffron threads
4 small squid, cleaned, the bodies sliced and tentacles left whole
400g medium-grain Spanish rice or risotto rice
750ml fish or chicken stock, plus more if needed
250ml dry white wine
12 large raw king prawns, in their shells
16 or more mussels or clams, cleaned
Method
Fry the onion in the oil in a 40cm paella pan over a low heat until soft, stirring often. Stir in the garlic and, before it begins to colour, add the tomatoes.
Add the sugar, salt, pimenton or paprika and saffron, stir well and cook over a medium heat until the tomatoes are reduced to a jammy sauce and the oil sizzles.
Add the squid and cook, stirring for a minute or so, then add the rice and stir until all the grains are coated. You can do all this up to two hours in advance -- no longer, because of the squid.
Bring the stock and wine to the boil and pour on the rice, then add salt -- the broth can taste a bit salty, but it will not be salty when it is absorbed by the rice. Stir well and make sure the rice is evenly distributed in the pan, then do not stir again.
Cook the rice over a low heat for 18-20 minutes, moving the paella around on the hob so that it cooks evenly. Lay the prawns on top of the rice after 10 minutes and turn them over when they turn pink on the bottom.
Add a little more hot stock towards the end if the rice seems too dry and you hear crackly frying noises from the bottom of the pan, and cover the pan with foil.
Steam the mussels in a pan with a tight-fitting lid with a finger's depth of water. As soon as they open, they are cooked. Throw away any that have not opened and arrange the ones that have on top of the rice.
Add four small, quartered artichoke hearts or bottoms, a good handful of peas or broad beans, runner or string beans cut into short lengths, and roasted red peppers, cut into strips, with the rice.
