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