Ingredients

• 1 lobster, boiled and split
• 1 medium squid chopped
• 2 cloves of garlic, minced
• 1 onion, minced
• 1 red pepper, chopped
• 1 tomato, peeled, chopped and crushed
• 1 tablespoon paprika
• 1 pinch saffron
• 2 cups of short grain rice
• 6 cups fish stock
• salt to taste
• 1 ¼ cups olive oil

Directions

1. Pour the oil in a paella pan and sauté the garlic, the onion, the red pepper and the tomato.
2. Add the squid and stir-fry. Add the paprika. Remove from the heat as to make sure the paprika doesn’t get burnt.
3. Add the stock. When boiling, add the rice (evenly through the pan).
4. When it starts boiling again add the salt and sprinkle the saffron.
5. Add the lobster and cook for 17-20 minutes over medium heat.
6. Sometimes it’ll be necessary to add a bit of extra stock.
7. Take off the heat  and cover –  to let all the ingredients truly infuse together – for 10 minutes and serve.