8 cups of fish broth
1 1/2 cups of rice
1 1/2 cups of extra virgin olive oil
2 tablespoons of chopped chili peppers
1 tablespoon of paprika
400g of clean shrimp
300g of squid in rings
3 crushed garlic cloves
3 diced tomatoes
For garnish
8 mussels
Accessory
Paella or skillet with a 30cm diameter
8 cups of fish broth
1 1/2 cups of rice
1 1/2 cups of extra virgin olive oil
2 tablespoons of chopped chili peppers
1 tablespoon of paprika
400g of clean shrimp
300g of squid in rings
3 crushed garlic cloves
3 diced tomatoes
For garnish
8 mussels
Accessory
Paella or skillet with a 30cm diameter
In the paella, sauté the garlic and chili peppers in olive oil for one minute
Add the tomato, paprika, shrimp, squid, and rice
Sauté for five minutes, taking care not to burn
Add the fish broth and let it simmer at low heat for 20 minutes, stirring occasionally
If the rice seems dry before it's cooked, add a little more water
Cook the mussels for five minutes in water and salt and use them, with some separate shrimp and squid from the paella, to garnish.
