Senyoret rice

In the paella pan we are going to use, we fry the ñora meat with the garlic cloves without peeling them until they begin to brown. Set aside.

In the same paella pan, fry the squid or cuttlefish for 4 or 5 minutes.

We accompany it with homemade all i oli.

Meanwhile, peel the garlic and crush it in a mortar with the ñora. Once we have the paste, add a pinch of chopped parsley and saffron. We crush a little more.

Add this paste to the fish stock, which has been previously heated.

Add the crushed tomato to the paella and cook over low heat until it begins to reduce.

Add the rice and stir for 3 or 4 minutes.

Pour in the broth, add the mussels and peeled shrimp and cook for 5 minutes over medium heat.

After this time, transfer it to the oven (preheated to 170°) and bake for about 17 minutes.

Return to the heat and cook over high heat for 5 to 7 minutes.

Cover the paella with a cloth and let it rest for 5 more minutes.