Seafood Paella

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1red bell pepper, sliced
• salt to taste
• 70 gdry paella rice (bomba or arborio)
• 1 pinchsaffron threads
• 1tomato, grated
• 1garlic clove, minced
• 150 gmixed seafood (prawns, squid rings, mussels in shell)

Method

1. Clean the mussels, discarding any that stay open. Steep the saffron threads in hot water or fish stock.
2. Heat the olive oil in a wide paella pan or skillet. Quickly sear the prawns and squid until they just change color. Remove them from the pan.
3. In the same pan, sauté the sliced red bell pepper until soft. Add the grated tomato and minced garlic, cooking until it forms a thick paste (sofrito).
4. Stir the dry paella rice into the sofrito, coating it in the oils.
5. Pour the hot saffron liquid over the rice. DO NOT stir from this point. Bring to a simmer.
6. As the rice swells, arrange the seafood and the raw mussels evenly over the top.
7. Simmer uncovered until the liquid is absorbed, the mussels open, and the rice is tender. Allow a crust to form on the bottom. Rest off the heat for five minutes before serving.