For the broth
1 medium fish head
1 onion, chopped into pieces
1 tomato, chopped into pieces
1 bay leaf
For the paella
1 small onion, finely chopped
250g of squid rings cut to 2cm pieces
1/2 cup olive oil
150g of mussels, cleaned and cut into pieces
8 shrimp or 1 lobster tail cut into pieces
1 clove garlic, minced
1 tablespoon dried parsley
6 pistils of saffron
400g of crushed tomato without skin and seeds
2 cups rice
150g of clams, cleaned and cut into pieces
100g of cockles, cleaned and cut into pieces
Salt and pepper to taste
For the broth
1 medium fish head
1 onion, chopped into pieces
1 tomato, chopped into pieces
1 bay leaf
For the paella
1 small onion, finely chopped
250g of squid rings cut to 2cm pieces
1/2 cup olive oil
150g of mussels, cleaned and cut into pieces
8 shrimp or 1 lobster tail cut into pieces
1 clove garlic, minced
1 tablespoon dried parsley
6 pistils of saffron
400g of crushed tomato without skin and seeds
2 cups rice
150g of clams, cleaned and cut into pieces
100g of cockles, cleaned and cut into pieces
Salt and pepper to taste
Bring all the broth ingredients together with 4 cups of water to a boil
Cover the pan and simmer for 1 hour
Cool and reserve
Prepare the paella: In a large frying pan, fry the onion and squid in olive oil until they start to brown
Add the mussels, shrimp, and lobster tail and fry for about 3 minutes
Add the garlic, parsley, and saffron
Reduce heat and simmer for about 2 minutes, stirring occasionally
Add the crushed tomato and cook until it starts to break down
Add the rice, mussels, and cockles
Simmer for about 3 minutes
Add the reserved fish broth
Season with salt and pepper
Cook covered, then remove from heat when the rice is tender but still slightly firm
Let stand for 4 hours before serving
Note: The pistils of saffron can be substituted with 1/2 teaspoon of ground saffron powder, which is also an imported product
Turmeric, known as earthy saffron, can also be used to give the paella a yellow color.
