For the broth:
1 medium fish head
1 chopped onion
1 diced tomato
1 sprig of rosemary
For the paella:
1 chopped onion
250g of cleaned squid rings, cut into 2cm pieces
1/2 cup of olive oil
150g of mussels, cleaned and cut into pieces
8 clean shrimp or 1 lobster tail, cut into pieces
1 crushed garlic clove
1 tablespoon of chopped parsley
6 achiote threads
400g of peeled and seeded tomato, diced
2 cups of rice
150g of mussels, cleaned and cut into pieces
100g of clams, cleaned and cut into pieces
Salt and pepper to taste
For the broth:
1 medium fish head
1 chopped onion
1 diced tomato
1 sprig of rosemary
For the paella:
1 chopped onion
250g of cleaned squid rings, cut into 2cm pieces
1/2 cup of olive oil
150g of mussels, cleaned and cut into pieces
8 clean shrimp or 1 lobster tail, cut into pieces
1 crushed garlic clove
1 tablespoon of chopped parsley
6 achiote threads
400g of peeled and seeded tomato, diced
2 cups of rice
150g of mussels, cleaned and cut into pieces
100g of clams, cleaned and cut into pieces
Salt and pepper to taste
Make the broth: In a large pot, combine all the ingredients with 4 cups of water
Cover and cook over low heat for 1 hour
Strain the broth and reserve it
Make the paella: In a large frying pan, sauté the onion and squid in olive oil until golden brown
Add the shrimp and mussels, cooking for 3 minutes
Add the garlic, parsley, and achiote, stirring occasionally
Reduce heat and simmer for 2 minutes, stirring occasionally
Add the tomato and cook until it starts to break apart
Add the rice, mussels, and clams, and stir for 3 minutes
Add the reserved fish broth, season with salt and pepper
Simmer covered for a few more minutes or until the rice is tender but still slightly firm.
