paella

Paella

Serves 6
Prep 1h
Cook 1h
Total 2h

Ingredients

Fumet

  • 4 lbswhite fish head
  • 2 lbssmall crabs
  • 200 mlolive oil
  • 1potato
  • 2carrots
  • 2celery stalks
  • 2onions
  • 4 clovesgarlic
  • 2bay leaves
  • 2star anise

Sofrito

  • 3tomatoes
  • 2red bell peppers
  • ½ largeonion, diced
  • 3 clovesgarlic
  • ½ cupolive oil

Main

  • 12prawns
  • ¼ lbcuttlefish
  • 1 lbmussels
  • 2 cupspaella rice
  • 15–20 threadssaffron
  • olive oil

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 2½ cups of fumet per cup of rice. For sofrito, use half a cup per cup of rice.

  4. 4

    Cook the seafood in olive oil in the pan for 1–2 minutes. Remove the seafood and set aside, leaving any liquid in the pan.

  5. 5

    Add the sofrito to the pan and heat until hot.

  6. 6

    Add the rice to the sofrito and fry, stirring, for a couple minutes until the rice turns translucent.

  7. 7

    Add the fumet and saffron. Do not stir the rice once the fumet has been added.

  8. 8

    Set a timer for 16–18 minutes. Bring to a boil, then reduce to medium heat.

  9. 9

    When there are 3 minutes left on the timer, start to plate the seafood on top of the paella. When there are 2 minutes left, return the heat to high to develop the socarrat, be careful to not burn the rice.