Paella is the national dish of Spain and it's a hearty dish which is fun to prepare and brings the family together.
Spanish Arroz Cebolla Short Grain Rice (unwashed to retain nutrients) - 2 cups
Prawns (devined)- about 12
Squid -1 cleaned tube of squid
Mussels or Clams - 8 to 10
Saffron Threads - About 15 to 20
Tomato Purée - half a cup
Garlic - 4 to 5 cloves
Onion - Half
Bell Pepper or Tomato - Half
Extra Virgin Olive Oil -1/ 3 cup
Sea Salt - according to preference
Black Pepper - according to preference
Paprika - 1 tablespoon
Fish Broth - 5 cups
Fresh Parsley -2 tablespoons (chopped)
Sliced Lemon - 8 pieces
Mince the garlic, dice the onion, red bell pepper or tomato and cut the squid into cubes and devein prawns.
Soak the mussels or clams to thoroughly clean them.
Marinate the prawns and squid with salt, pepper, olive oil and parsley.
Heat the paella pan with medium high heat and add the olive oil.
Add the squid in the pan, add a little salt and pepper and cook for about 2 minutes and transfer to a bowl once cooked.
Add the onion and garlic into the pan and fry till fragrant.
Add the tomato purée and stir with the garlic and onion.
Add the fish stock .
Add the paprika, followed by tomato or bell pepper.
Add the parsley and the saffron threads.
Once the broth comes to a boil, return the squid to the pan.
Stir the broth and add the Spanish Arroz Cebolla rice, stirring gently under low heat.
Place the prawns and clams or mussels on top of the rice.
Cook for 10 minutes.
Do not stir but shake the pan every 5 minutes.
After 10 to 15 minutes, turn to medium high heat and cook for exactly a minute. This is to create the socarrat (the burnt crust at the bottom of the pan).
Turn off the fire and cover the paella with an aluminium foil. Leave it for 7 minutes.
Remove the aluminium foil and add the parsley and sliced lemons.
Dish is ready to be served. To enhance the flavour, squeeze some lemon juice into the paella.
Enjoy this delightful dish with your family!