For this Sant Jordi we share several recipes and today touch the recipe of seafood paella. This recipe has been prepared by our Chef Manuel Gallardo Martínez of Arenal Restaurant.

Ingredients: (4 people)

• 150g Clean Fresh Cuttlefish
• 150g Fresh Squid, cleaned
• 4 Langoustines
• 4pc Crayfish medium-sized
• 4 pz Medium clams

• 8pc fresh mussels
• 3 Garlic cloves
• 1/2 pcs Red pepper
• 3 pcs ripe tomato

• 1 litre Fish broth (Brick)
• 360 gr Paella Rice
• 80 cl Virgin olive oil
• Salt, pepper, saffron threads, sweet paprika

Development of Seafood Paella:

To make our paella we will make a few early preparations so that everything goes well in the actual cooking, we will have the cuttlefish and squid cleaned and cut, the chopped garlic, the shredded tomatoes, the peppers cut, fish broth in a hot pot, prawns, lobsters, clams and cleaned mussels, a paellera and oven preheated to 200 degrees C, then finally, the rice.

In the paellera on the fire with the oil very hot, we will put the cuttlefish and squid in the pan, stiring until it takes a little colour and loses the water, then we will add the pepper, stir for a minute then add the garlic and cook over a medium heat and when that is cooked, add the tomato, salt , pepper, a pinch of saffron , the sweet paprika, about 200 cl of fish broth and we will let it cook for about 15 minutes so that it is almost dry.

Next we will increase the heat again and add the rice we will boil it well, adding 700 cl of fish broth, mixing it well and spreading it throughout the paella with uniformity to make sure it boils evenly. Place the Cuttlefish, Langoustines , prawns, clams and mussels and put in the oven about 18 minutes at 200 degrees C, as we have a little broth left , we can add it according to if the paella gets too dry. For those who do not have an oven, place a lid that covers the paellera over it and lower it to medium heat for cooking about the same time ( 18 min )