- 6-8 tomatoes
- 1 large onion
- 2 long frying peppers
- 3 Garlic cloves
- saffron (pinch)
- olive oil
- 500g clams*
- 500g Prawns
- 2 medium squids
- Rice (A handful per person + one extra)
*Soak your clams in water for few hours before cooking to remove all sand.
1. Place a pan over a low to medium heat with a splash of olive oil and begin by making a refrito. Do this by finely dicing your onion and garlic and frying until translucent, then dicing your peppers and adding them to the pan along with your onions and garlic. Cook until soft.
2. Once soft, chop your tomatoes and add to the pan. Continue to gently fry until the tomatoes turn soft and begin to puree little.
3. Meanwhile, slice your squid into little portions, I like to keep the tentacles separate and slice the rest into chunks, add this to the pan. Now add a generous pinch of saffron, bayleaf and clams, cover with water and stew for about 10 minutes so that the squid becomes a little, but not completely tender.
4. Now add the clams, rice and more water to cover the rice and leave to stew for 20 minutes, checking occasionally as the rice will soak up a lot of the moisture. Stir if required as we do not want the bottom to burn.
5. Meanwhile, rinse and peel the prawns, removing the tails, shells and heads. Place the prawns to one side and throw the rest into a separate smaller pan and cover with water.
6. Boil this separate pan for 10 minutes to create a stock. Now sieve and drain the water into your paella dish, this will top up the water soaked up by the rice.
7. Add the peeled prawns to the dish and leave for 3 – 5 minutes until the rice is soft and excess water has evaporated. You don’t want this to be too dry but you do not want it to be too runny either.
Serve with a slice of lemon.
Do you need a Paella dish?