Six servings: 500 g of rice; shellfish stock, approx. 1.5 liters;12 raw king prawns;
24 peeled cooked prawns; 12 mussels in the shell or half shell; 200 g white fish,
cod, haddock or similar, cut into cubes; 100 g Squid rings; olive oil (not extra
virgin);1 red pepper + 1 green pepper, both seeded and finely chopped; a small
can of peas (washed and drained of its cooking medium); pinch of saffron
If you don't have a paella pan, you can always use a low-walled casserole.
Preparation: Heat the oil and start frying the white fish and the squid rings.
Once the fish pieces has taken on some color, remove them, add the pepper
dice and let simmer for 10-15 mins. In the meantime soak the saffron in the
warm shellfish stock, so it can release its color and flavor. Now add the rice, stir
the ingredients and allow some slight frying of the rice in the sofrito (a few sec).
Next, cover the rice with the stock and turn (initially) the heat up high. The rice
will absorb the stock in a process that lasts from 17 to 30 mins (on a medium
heat), so read the instructs printed on the packet of rice. Add the seafood,
which was first fried, the raw seafood and the peas, some 5 minutes before the
conclusion of the recipe. Do not stir the rice during cooking as it will allow a
layer of browned and crunchy, not burned, (socarrat) rice.
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Macaroni with canned tuna fish (Macarrones con atún en conserva) (85)

86