Ingredients (serves 8)
•8 tablespoons olive oil
•1 onion, chopped
•2 tomatoes, chopped
•2 tablespoons red “chorizo” pepper jelly
•600 grams rice
•1 tiny sprig of saffron
•1 teaspoon powdered yellow food colouring
•few pinches of salt
•2 cloves of garlic
•1½-2 litres fish stock
•100 grams fresh cod, crumbled
•300 grams cuttlefish, chopped?
•½ kilo prawns
•½ kilo clams
•1 kilo mussels
•strips of “piperrada”(pickled roasted red bell peppers)
•100 grams peas
•3 dozen green olives
•2 lemons, cut into segments
Warm olive oil in paella pan and lightly sauté chopped onion for 5 minutes until just golden.
Add chopped cuttlefish, red pepper jelly and chopped tomato and fry on medium heat for a further 5 minutes.
Reduce heat to medium-low. Then pour in rice and stir for 1 minute. Sprinkle in powdered food colouring and stir into rice.
Add clams, mussels and crumbled cod. Mix.
Increase heat to high and immediately add about two thirds of the fish stock (heated beforehand) till it reaches approximately two “fingers” above the level of the rice in the paella pan.
Add a couple of pinches of salt. Bring to boil. Keep on the boil and add prawns and peas, topping up with more hot stock if needed.
Reduce heat to medium. Crush saffron, garlic and parsley in mortar, add few drops of stock, mix and sprinkle into paella. Add olives.
Taste for salt and, if necessary, add extra pinch.
Leave the paella to cook like this –no stirring– until the water has disappeared.
Remove from heat when the rice has reached your desired consistency: creamy and sticky (slightly less time) or drier and looser (cook slightly longer).
Before turning off heat, decorate paella with the red pepper strips placed on top, lengthways, from the centre outward.
Finally, remove from heat and leave the paella to rest for 5 minutes, covered with a damp kitchen towel.
When ready to serve, remove kitchen towel, dish up and serve with lemon.