paella

Paella

Serves 6
Prep 1h
Cook 1h
Total 2h

Ingredients

  • 4 lbswhite fish head (for fumet)
  • 2 lbssmall crabs (for fumet)
  • 200 mlolive oil (for fumet)
  • 1potato (for fumet)
  • 2carrots (for fumet)
  • 2celery stalks (for fumet)
  • 2onions (for fumet)
  • 4 clovesgarlic (for fumet)
  • 2bay leaves (for fumet)
  • 2star anise (for fumet)
  • ~20prawns
  • ½ lbcuttlefish
  • 1 lbmussels
  • 3tomatoes (for sofrito)
  • 2red bell peppers (for sofrito)
  • ½ largeonion, diced (for sofrito)
  • 3 clovesgarlic (for sofrito)
  • ½ cupolive oil (for sofrito)
  • 2 cupspaella rice

Instructions

  1. 1

    Make the fumet: simmer fish heads, crabs, and vegetables in water until flavorful. Strain.

  2. 2

    Make the sofrito: cook onion, garlic, peppers, and tomatoes down in olive oil until very thick and concentrated.

  3. 3

    Use 3 cups of fumet per ½ cup of rice.

  4. 4

    Heat pan, add sofrito, then rice, stir to coat. Add fumet and seafood. Do not stir once the rice is in.

  5. 5

    Cook until the rice has absorbed the liquid and a crust (socarrat) forms on the bottom.