SPANISH SEAFOOD PAELLA
Seafood paella with squid
This recipe bring to you the taste of a real Spanish seafood paella. The 'Bomba' rice is the perfect one to get all the flavours during the cooking, and the Caldero broth add to your paella a unique and traditional seafood taste. This recipe is ideal for a two people meal.
Open the "El caldero" broth and pour in a sauce pan. Fill the jar with water until the mark and pour in the sauce pan too. Bring to boild and keep it at low heat.
Preparing the saffron
Place the saffron into a small bowl with a pinch of salt. With the help of a mortar stir and grind the mixture. Pour 2-3 tablespoon of the warm broth and leave it for a couple of minutes. Stir gently to help to dissolve it.
COOKING THE PAELLA
Cut the squid into slices or stripes and season slightly with cooking salt. Grate the tomato to get the pulp and set both ingredients aside.
Add the olive oil into a paella pan on medium heat. When the pan is getting hot, add the squid stripes and cook for around 10 minutes.
Pour the tomato pulp and stir. Mix well with the squid and cook for another 7-8 min. Preheat the oven at 180º with fan.
At this point we will see that the water from the tomato has disappeared and the tomato turn thick and caramelized. Add the paprika de la Vera and saffron and integrate well with the rest of the ingredients. Cook for another 2 min.
Add the rice and stir for a 2-3 minutes. The rice will get the characteristic yellow tone.
Pour 400ml of the broth in the paella pan, mix well and bring to boil. cook for 5 minutes.
Place the paella pan in the oven middle height (preheated 180º) and cook until the liquid disappears. Taste the rice before the rice takes all the liquid and add another 200ml the rice is still hard. When the rice takes all the water, switch off the oven and let rest for 7-8 min.