The Ultimate Paella Recipe

Hello Steemians!

It has been long time since I have a Paella, one of my favourite Spanish dishes. Therefore, there is no better moment than summer to give a try and prepare your own Paella. This time with my father, one of the master chefs!

Take a look below and learn how to prepare a great Paella!

What you will need:
(Prep. time: 1h, for 4 people)

For the rice
320g Bomba rice
500g baby squid, chopped
100ml extra virgin olive oil
2 cloves garlic, finely chopped
2 ripe tomatoes, grated
1 Tbsp smoked paprika (sweet)
saffron powdered yellow food colouring (if desired)
salt

For the stock:
750g fish and seafood pieces
80ml extra virgin olive oil
1 onion, coarsely chopped
1 bay leaf
1 tbsp smoked paprika (sweet)
2 ripe tomatoes
fresh parsley

Method:

The stock:
Place the extra virgin olive oil in a saucepan and heat.

Add the garlic, onion and a little salt and fry till translucent.
Add the seafood and the fish and sauté.
Add the paprika and tomato and lightly fry in the juices.

Then add the water and cook for 20 minutes.
Strain liquid.

The rice:
Place the extra virgin olive oil and a little salt into a saucepan and heat.
Add the baby squid and fry over a low heat.
Add the finely chopped garlic and stir.

Add the paprika and tomato and sauté.
Add the stock (4 parts of stock to 1 part rice: approximately one and a quarter litres).

Season with saffron and salt and add yellow food colouring if desired. This is not a must and indeed I did not use it this time.
Add the rice and cook over a medium heat for approximately 20 minutes.