1. 1

   Step 1

   Clean and cut the cuttlefish or squid into cubes and the green bell pepper into strips. Mince the 2 garlic cloves and grate the tomatoes.

2. 2

   Step 2

   Clean the mussels or clams and remove the beards if necessary.

3. 3

   Step 3

   Heat a splash of olive oil in the paella pan and sauté the 8 prawns or shrimp until they change color. Remove them and set aside.

4. 4

   Step 4

   In the same oil, sauté the chopped cuttlefish or squid until golden brown.

5. 5

   Step 5

   Add the green bell pepper and sauté for 5 minutes until tender.

   Timer 5 min
6. 6

   Step 6

   Incorporate the minced garlic cloves and sauté briefly.

7. 7

   Step 7

   Add the crushed tomato and cook everything together for 8 minutes until the water evaporates.

   Timer 8 min
8. 8

   Step 8

   Add the 400 grams of round grain rice and sauté it with the base for 2 minutes.

   Timer 2 min
9. 9

   Step 9

   Pour in the 1.2 liters of hot fish stock and add 1 teaspoon of food coloring or saffron and a pinch of salt.

10. 10

    Step 10

    Cook over high heat for 8 minutes without stirring the rice.

    Timer 8 min
11. 11

    Step 11

    Lower the heat and place the reserved prawns and the mussels or clams on top of the rice.

12. 12

    Step 12

    Cook over low heat for another 10 minutes until the stock is completely absorbed.

    Timer 10 min
13. 13

    Step 13

    Turn off the heat, cover the paella with a clean cloth, and let it rest for 5 minutes before serving.

    Timer 5 min

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