2.36 cups of fish broth
Salt
4 tablespoons of olive oil
8 oz of cuttlefish rings
12 oz of snapper, cut into cubes
0.42 cup of homemade tomato sauce
8 oz of short-grain Spanish or Japanese rice
4 tablespoons of fried onion and garlic paste
12 large prawns
8 mussels with shells
3.5 oz of fresh peas
2.36 cups of fish broth
Salt
4 tablespoons of olive oil
8 oz of cuttlefish rings
12 oz of snapper, cut into cubes
0.42 cup of homemade tomato sauce
8 oz of short-grain Spanish or Japanese rice
4 tablespoons of fried onion and garlic paste
12 large prawns
8 mussels with shells
3.5 oz of fresh peas
In a pot, bring the fish broth to a boil with salt to taste and reserve hot
Heat 4 tablespoons of olive oil in a paella pan for 4 people over high heat
Add the cuttlefish and snapper, and cook until they're golden brown (1)
Add the homemade tomato sauce and rice (2), and stir well
Add the fried onion and garlic paste (3) and fish broth (4), and let it simmer over high heat for 10 more minutes
Add the prawns, mussels, and fresh peas
Lower the heat to a minimum and let it cook for 5 more minutes
Remove from heat, let it rest for 5 minutes, and serve.
