Ingredients

Salmorreta
  • 2 ripe tomatoes
  • 1/2 head of garlic
Fumet
  • 8 prawn heads and their shells
  • 2 tomatoes
  • 1 onion or leek
  • 2 cloves of garlic
  • White wine or manzanilla sherry
  • 1L water
Paella
  • 160gr bomba rice
  • 320gr fish stock or fumet
  • 50gr salmorreta
  • 25gr red bell pepper
  • 25gr green bell pepper
  • 50gr cuttlefish
  • 8 peeled prawns
  • Extra virgin olive oil
  • Salt
  • Sweet paprika
  • Turmeric
  • Saffron
  • White wine or manzanilla/Sherry

Steps

Salmorreta
  • 1
    Roast tomatoes and garlic in the oven at 200 degrees Celsius for 1 hour.
  • 2
    Blend everything with a bit of EVOO and reserve for the salmorreta.
Fumet
  • 1
    Sauté prawn heads and shells on high heat.
  • 2
    Add vegetables in mirepoix (onion, garlic, tomatoes).
  • 3
    Cover with white wine or manzanilla, sauté, then reduce to low heat and cover with water.
  • 4
    Cook covered for an hour and a half, then blend and strain, reserving the broth.
Paella
  • 1
    Soak saffron in the broth for at least 30 minutes.
  • 2
    Heat the paella pan with EVOO on high, add diced cuttlefish, then the bell peppers.
  • 3
    Sauté and add spices (one teaspoon of each).
  • 4
    Add salmorreta, cook for 5 minutes.
  • 5
    Add white wine or manzanilla, let the alcohol evaporate.
  • 6
    Add fish stock, wait for it to boil.
  • 7
    Add rice evenly and cook on high heat for 4 minutes.
  • 8
    Reduce to low heat, add prawns, and cook for 15 minutes.
  • 9
    Cover with a cloth and let rest a few minutes before serving.