Paella de Marisco with Prawns, Squid and Mussels

What you need

• 1.2 l (5 cups) fish stock
• 1 pinch saffron threads, about 20 threads
• 6 tbsp extra virgin olive oil
• 8 large prawns, shell-on, heads on if possible
• 300 g (10 oz) squid, cleaned, cut into rings or small squares
• 1 red bell pepper, cut into strips
• 4 cloves garlic, finely chopped
• 2 ripe tomatoes, halved and grated, skins discarded
• 1 tsp sweet paprika (pimentón dulce)
• 350 g (1 3/4 cups) bomba rice, or other Spanish short-grain rice
• 500 g (1 lb) mussels, scrubbed and debearded
• 1 tsp salt, adjust to the stock
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Warm the stock in a saucepan until hot, stir in the saffron and keep it at a bare simmer.

2. 2

   Set a 38-40 cm (15-16 in) paella pan on medium-high heat and warm the olive oil in it.

3. 3

   Sear the prawns for 1 min per side until they turn pink, then lift them out and set aside.

4. 4

   Add the squid and cook for 2 min, then push it to the edge of the pan.

5. 5

   Fry the red pepper in the center until softened, 3-4 min, then lift the strips out and set them aside with the prawns.

6. 6

   Add the garlic and stir for 30 seconds, then add the tomato and cook, stirring, until thick and darker red, 5-6 min.

7. 7

   Stir in the paprika for a few seconds, then add the rice and stir for 1 min so every grain is coated.

8. 8

   Pour in the hot stock, add the salt and spread the rice evenly. Taste the liquid; it should be well seasoned. From now on, do not stir.

9. 9

   Boil on high heat for 7-8 min, then lower to a steady simmer.

10. 10

    After 5 min, press the mussels into the rice hinge side down and lay the prawns and pepper strips on top.

11. 11

    Simmer until the rice has absorbed the liquid and is just tender, 8-10 min more. Discard any mussels that stay shut.

12. 12

    Raise the heat for 1-2 min until the base crackles and smells toasty but not burnt, to form the socarrat.

13. 13

    Take the pan off the heat, cover loosely with a clean towel and rest for 5 min.

14. 14

    Serve straight from the pan with lemon wedges.

Imported from cookingfever.us. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.