Seafood Paella
By José Alonso, Kulto
20ml olive oil
200g Bomba rice
40g sofrito1
1kg fumet2
300g Marca marinera 4g prawns
4g mussels
4g clams
5g salt
In a paella pan or cast iron skillet, saute Bomba rice and sofrito in olive oil till it starts to brown. Add fumet and let it simmer for 15 minutes. Move the pan around from time to time to make sure the rice is spread out evenly. Lastly, add all the seafood during the last five minutes of cooking and serve after the mussels and clams open their shells.
1Sofrito
100g onion, brunoised
200g fresh tomatoes, diced 100g cuttlefish, diced
Saute onions with olive oil till slightly golden brown. Add diced tomatoes and reduce till dry, set aside. Cook cuttlefish in water till water boils, then sieve cuttlefish out. Mix the tomato mix and cuttlefish. Set aside till ready to use.
2Fumet
500g fish bones 200g onions, diced 100g carrots, diced 200g prawn shells 4 litres water
Combine all ingredients in a pot and boil for 20 minutes. Simmer for an hour, strain and set aside.