Paella Sencilla – Simple Paella

Heat half of the oil and sauté the onion. Add the peeled and seeded tomatoes. Steep for five minutes, then strain through a sieve.

Peel the prawns, put the tails and the meat aside, cook the shells and heads in a separate saucepan. Clean mussels extensively and also do separately until they open. Drain later, reserving the broth for each.

In a large frying pan (paellera – paella pan) heat the second half of the oil, sauté the green peppers cut into pieces and add the tomato puree. To this add the squid cut into rings, previously cleaned. Pull a little, add the long grain rice and stir.

When the long grain rice is translucent, add salt and the hot broth of the mussels and prawns. If there is a lack of liquid, add with hot water. Stir well and infuse over medium heat. Squeeze the garlic into a small baking bowl, add a tiny bit of salt, the saffron threads and the chopped parsley and pour a tiny bit of warm water. Spread the mixture evenly over the long-grain rice and stir gently from new. Then add the tails of the prawns, the mussels, the red bell pepper, the peas and the diced chorizo. From the moment that the clear soup has been added, let it stand for about 20 minutes, depending on the type of rice. When the long grain rice has the desired consistency and the clear soup has been completely absorbed, add the rice.

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