1 fiora pepper
1 onion or a piece of leek
300 g fish bones
5-6 head prawns with shells on
8 mussels (cleaned)
12 clams (cleaned)
1 cuttlefish or squid (cut into squares or rings)
850 ml fish stock
2 cloves of garlic (finely chopped)
2 grated tomatoes
1 tsp paprika
100 g green beans/peas
1 small red pepper (seeded and chopped)
A pinch of saffron powder
Salt to taste
It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella.
Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock.
Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it!