Seafood Rice

Here are the ingredients for 8 people

• 750g round-grain rice (bomba or paella rice)
• 14 king prawns (gambones)
• 14 scampi (cigalas / langoustines)
• 3 medium squids, cleaned
• 1 medium cuttlefish, cleaned
• 2 large ripe red tomatoes, grated or blended
• 4-5 green peppers
• 3 garlic cloves
• Extra virgin olive oil
• Pink salt
• 1,6l seafood stock (fumet)

Method

1. 1Clean the squid inside thoroughly along with the cuttlefish, cut them into small pieces, and set aside.
2. 2Add a splash of olive oil to the paella pan and cook the squid and cuttlefish until they begin to brown, then set aside.
3. 3Next, quickly sear the scampi and king prawns (just a flash on each side) and set aside.
4. 4Cook the green peppers cut into strips, and once they're nicely browned, set them aside as well.
5. 5Add the finely minced garlic, and as soon as it starts to turn golden, pour in the crushed tomatoes (add a touch more oil if needed). Season with a pinch of salt and cook down until you have a thick, fragrant sofrito.
6. 6Add the rice and pearl it (cook it briefly in the sofrito so it drinks in all the flavors) until the grains turn slightly translucent.
7. 7Add the squid, cuttlefish, and peppers back in, mix everything well, and cover with the hot seafood stock.
8. 8Let it simmer for 15 minutes for an al dente bite, or around 18 minutes if you like your rice softer.
9. 9Halfway through cooking, arrange the scampi and king prawns neatly on top.
10. 10Remove from the heat and let it rest for 5 minutes.
11. 11Serve and enjoy your SEAFOOD RICE!