Creamy Seafood Rice

Here are the ingredients you need

• 1 Large spring onion
• 2 Large carrots
• 1 Handful of green peas
• 3 Ripe tomatoes, grated or puréed
• 3 Garlic cloves, finely chopped
• Sweet paprika to taste
• Salt
• Extra virgin olive oil
• 1400ml fish stock with turmeric
• 300g round paella rice
• 200g peeled prawns, 200g small clams, 140g cuttlefish, chopped
• 200g squid, cut into pieces

Equipment

• Deep paella pan

Method

1. 1Finely chop the onion and add it to the paella pan with a generous drizzle of olive oil, cooking until it begins to turn golden.
2. 2Add the peas and chopped carrots, and gently soften.
3. 3Add the minced garlic, let it cook without burning, and stir in the puréed fresh tomato.
4. 4Let the tomato cook down, and once it has reduced into a sofrito, add sweet paprika to taste.
5. 5Stir in the chopped squid, prawns, and cuttlefish.
6. 6Mix well and cook for a couple of minutes.
7. 7Add the rice and toast it lightly.
8. 8Pour in the hot fish stock.
9. 9Add the clams.
10. 10Bring to a boil, then lower the heat and let it simmer for 18 min.
11. 11Turn off the heat and let it rest for 5 min.
12. 12Done! Our CREAMY SEAFOOD RICE is ready to serve.

Tips & notes

1. 1The stock will evaporate faster or slower depending on your heat level.
2. 2Cook for the first 2 minutes over high heat, then turn it down to medium-low.
3. 3For this creamy rice style, I recommend keeping some hot stock close by; if you notice it needs a touch more liquid in the final minutes, just pour in a little more.