1. Ingredients (6 people):
- Paella of 60 cm in diameter.
- 24 cl of olive oil.
- 1 striped onion.
- 12 prawns.
- 12 crawfish.
- 12 cuttlefish roe.
- 3 minced garlic cloves.
- 1 tablespoon of sweet paprika.
- 2 Striped pear tomatoes.
- 2.5 l of fish broth.
- 48 slices of saffron chopped and infused.
- 600 g of Tartana rice variety Albufera bought in Consum supermarket or in specialized.
- Salt.
2. Elaboration:
We place the paella on the stove and add the olive oil. When it is hot, we add the onion, the crawfish and the prawns, let them fry, and remove them. We add the roe, letting it fry, without complete cooking, and remove it. We keep frying the onion. When it is half done, we add the garlic, paprika and tomato, and sauté calmly. Then we add the broth. When it starts to boil, we add the saffron and the rice, and some salt. We let the Albufera boile for the first 10 min. over intense heat, and the next 5 min. over low heat, and the last 3-5 min. over very intense heat to make the “socarrat”. Halfway through the paella, we add the crayfish, prawns and roe.