Ingredients
400g Bomba rice
800g fish stock
200g squid or cuttlefish, cleaned and cut into rings
200g prawns, peeled and deveined
2 tomatoes, grated
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 tbsp paprika
A pinch of saffron threads
4 tbsp olive oil
Salt to taste
Lemon wedges for garnish
Directions
1. Heat the olive oil in a large paella pan or wide, shallow pan over medium heat.
2. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes until fragrant.
3. Add the finely chopped green and red bell peppers to the pan and cook for about 5 minutes, stirring occasionally, until they start to soften.
4. Stir in the grated tomatoes and cook for another 3-4 minutes until the mixture thickens and the tomatoes are well incorporated.
5. Add the cleaned and cut squid or cuttlefish rings to the pan and cook for 5-6 minutes until they are slightly browned.
6. Add the peeled and deveined prawns and cook for an additional 3 minutes until they turn pink and are just cooked through.
7. Sprinkle the paprika over the mixture and stir well to combine.
8. Add the Bomba rice to the pan and stir to coat the rice with the mixture evenly.
9. Pour in the fish stock and bring the mixture to a boil. Add the saffron threads and a pinch of salt to taste.
10. Reduce the heat to a simmer and cook, without stirring, for about 18-20 minutes or until the rice is cooked and has absorbed most of the liquid.
11. Once the rice is cooked, remove the pan from the heat and let it rest for about 5 minutes.
12. Garnish with lemon wedges and serve hot.