Seafood Paella

Chef David Barrachina of El Faro, the Marsa Malaz Kempinski’s popular Spanish restaurant, gives us his recipe for a Spanish classic, the seafood paella.

Ingredients

500g Bomba rice

400g Fresh vegetables and garlic cloves

2L Fish stock

600g Large squid/cuttlefish

500g Baked capsicum red

300g Fresh tomato purée

14ml Olive oil

5g Pure saffron

400g Mussels

300g Frozen scallops

1.2kg Frozen lobster

700g Prawns

400g Hammour

Directions:

Gently heat the oil in the pan and then add the pieces of cuttlefish/ squid. Cook for 2-3 minutes over low heat and make a well in the center to add the tomato purée. Mix the ingredients and sauté over a low heat, and then add three quarters of the chopped garlic. Continue sautéing over low heat, add the paprika and rice, and fry for roughly a minute, finally adding the saffron. Pour the boiling fish broth into the pan and bring to boil.

Depending on the rice variety, paella cooks for 5 minutes over a high heat. Once the stock has almost boiled off, it’s time to go quickly by placing the pieces of precooked seafood, red peppers and finally the mussels, arranging the items to look aesthetically pleasing.

Warning: if you leave the precooked items under extreme heat for too long they will become too soft