1 cup olive oil
200 g pork belly cut into small pieces
250 g large squids
1 onion diced
4 scallops
8 mussels
2 cloves garlic minced
Some parsley
Some threads of saffron
400 g tomatoes peeled and chopped
350 g rice
16 clams
16 cockles
1 bay leaf
Fish stock
1 cup olive oil
200 g pork belly cut into small pieces
250 g large squids
1 onion diced
4 scallops
8 mussels
2 cloves garlic minced
Some parsley
Some threads of saffron
400 g tomatoes peeled and chopped
350 g rice
16 clams
16 cockles
1 bay leaf
Fish stock
To make the fish stock, cook a fish head in 1 liter of water with 1 onion, 1 tomato, a bay leaf and salt to taste
Cook for 1 hour and strain
In a large skillet, heat the olive oil
When it's hot, add the pork belly cut into small pieces
Let it brown well
Remove from the skillet and reserve
Add the squids cut into small pieces and diced onion
When they start to brown, add the scallops and mussels
After they're cooked, add the garlic minced, parsley, and threads of saffron
Reduce heat and let it simmer for a few minutes
Add the tomatoes and cook over low heat until the sauce thickens
This is the basic paella sauce
All that's left is to add the uncooked rice, clams, and cockles, and enough fish stock to cook the rice
When the rice has absorbed some of the liquid and is halfway cooked, add a bit more fish stock and put it in the oven until the rice is done
Remove from the oven, place the pork belly around the paella, and garnish with lemon
Serve 4 portions.
