SEAFOOD PAELLA

Pour a little EVOO in the paella and cook the shrimps. Once they are done remove them leaving the juice in the paella.

Add another tablespoon of EVOO and sauté the onion cut into small pieces.

When the onion is golden brown, add the prawns and the frozen (or fresh) octopus and squid and wait for it to cook, about 5-8 minutes. Then add 1 tablespoon of crushed tomato per person and cook for another 3-5 minutes.

Add a pinch of sweet paprika, mix and stir to avoid burning.

Add the seafood broth (300 mL per person approx). When it starts to boil, add the rice (100 grams per 300 mL of broth). Spread the rice, taste for salt and correct and cook over medium heat until the broth runs out.

When it is tender, add the shrimp and boil until the broth runs out. DETAIL: turn off the heat and let it covered with a cloth over 5 minutes of rest. If you think that it has burned at the bottom, moisten the cloth and cover it.

EAT!