Arroz Caldoso de Marisco (Brothy Seafood Rice)

Ingredients

• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 4 cloves garlic, finely chopped
• 2 ripe tomatoes, grated, skins discarded
• 1 tsp sweet smoked paprika
• A good pinch of saffron strands, about 0.3g
• 1.4 litres hot fish stock (3 stock cubes)
• 250g paella (bomba) rice
• 250g squid rings
• 8 raw king prawns, in their shells
• 400g live mussels, scrubbed and debearded
• 2 tbsp chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges
• Salt to taste

Method

1. Discard any mussels with cracked shells and any open mussels that do not close when tapped. Soak the saffron in 3 tbsp of the hot stock.

2. Heat the oil in a large, wide casserole over a medium heat. Cook the onion and pepper for 8 minutes. Add the garlic, tomatoes and paprika and cook for 6 minutes until thick and jammy.

3. Add the squid and cook for 2 minutes. Pour in the remaining hot stock and the saffron liquid, bring to the boil and season.

4. Stir in the rice and simmer for 12 minutes, stirring occasionally. Add the prawns and mussels, cover and cook for 5 to 6 minutes until the rice is tender, the prawns are pink and the mussels have opened. Discard any mussels that stay closed.

5. The rice should be loose and soupy. Scatter over the parsley and serve in warm bowls with the lemon wedges.