For the broth
1 medium fish head
1 chopped onion
1 chopped tomato
1 bay leaf
For the paella
1 chopped onion
250g of cleaned squid, cut into 2cm pieces
1/2 cup of olive oil
150g of mussels, cleaned and cut into pieces
8 cleaned shrimp or 1 lobster tail cut into pieces
1 clove of garlic, minced
1 tablespoon of chopped parsley
6 pistils of saffron
400g of peeled and seeded tomatoes
2 cups of rice
150g of clams, cleaned and cut into pieces
100g of mussels, cleaned and cut into pieces
Salt and pepper to taste
For the broth
1 medium fish head
1 chopped onion
1 chopped tomato
1 bay leaf
For the paella
1 chopped onion
250g of cleaned squid, cut into 2cm pieces
1/2 cup of olive oil
150g of mussels, cleaned and cut into pieces
8 cleaned shrimp or 1 lobster tail cut into pieces
1 clove of garlic, minced
1 tablespoon of chopped parsley
6 pistils of saffron
400g of peeled and seeded tomatoes
2 cups of rice
150g of clams, cleaned and cut into pieces
100g of mussels, 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 cook on low heat for 1 hour
Cool and reserve
Prepare the paella: In a large skillet, fry the onion and squid in olive oil until they start to brown
Add the mussels and shrimp and fry for 3 minutes
Add the garlic, parsley, and saffron
Reduce the heat and simmer for 2 minutes, stirring occasionally
Add the tomatoes and cook until they start to break down
Add the rice, clams, and mussels
Simmer for 3 minutes
Add the reserved broth
Season with salt and pepper
Cook with the pan covered
Remove from heat when the rice is tender but still slightly firm
Note: Saffron threads can be substituted with 1/2 teaspoon of saffron powder, which is also an imported product
Turmeric, known as earthy saffron, can also be used to give the paella color.
