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Seafood Paella with saffron



3 tablespoons olive oil, 1 clove garlic, 1 grated onion, 1/2 green pepper, 200g crushed tomatoes, 350g rice, 750ml fish broth, 1 small fresh cuttlefish, 250g calamari, 8 langoustines, 250g mussels, 50g peas, to season: 1/2 g saffron threads and salt.


All the ingredients will be cooked in the same paella dish to get the most out of the flavours. Start by frying the langoustines, crayfish or prawns in olive oil.
Remove when golden.

Then add the onion and the finely grated garlic and when they are poached add the green pepper chopped into very small pieces.

Add the diced cuttlefish and the sliced calamari; after 10 minutes add the crushed tomato and leave to fry for a further 10 or 12 minutes until the tomato has reduced down and thickened before adding the rice.

Add the rice, fry gently and mix with the broth which will be boiling in another pot.

Thus the rice can continue cooking. Remove the ingredients and level the rice.

Then add the peas, langoustines, crayfish or prawns, the saffron and salt to taste.

Without removing from the heat, shake the paella to ensure that all the ingredients are covered by the broth and then cook for 15 minutes. If necessary you can add a little more broth.  


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