Seafood Paella

Ingredients

• 1 small onion
• 1 green pepper
• 1 red pepper
• 1 glove of garlic
• 200 gm green beans
• 1 squid (½ kg baby squid)
• 300 gm baby octopus
• 1 tiger prawn per person
• ½ kg mussels
• ½ kg clams
• 1 tsp sweet paprika
• 500 gm of short grain rice (ideally Japanese or alborio)

Method:

In a flat, not too high but large pan or casserole, cook the chopped pepper and onions in olive oil for a long time – until the point when you have only sweetness and the fried flavour of the vegetables. In the middle of this process add the finely chopped garlic.

Add the squid and baby octopus chopped into small pieces, sauté, then take off the heat, add the paprika, and put back on the heat. Add 2½ times the rice volume of water and bring to boil.

Then add a few threads of saffron if possible, salt, the green beans, the mussels and the clams and then the rice. From here the dish is going a need approximately 17-20 minutes to finish, so half-way though add the tiger prawns.

You will know when it is ready as it is the moment when the rice is cooked, but add a little bit more time, especially when you use Japanese rice.