Arroz del senyoret – seafood rice with everything peeled

Ingredients for 4 portions

• 2Ñora peppers
• 1.1 lFish stock
• 1 gSaffron
• 300 gCuttlefish, cleaned
• 200 gSquid (raw), cleaned
• 3 clovesGarlic
• 2Tomatoes, ripe
• 5 tbspOlive oil
• 300 gPrawns, peeled, raw
• to tasteSalt
• 1 tspPaprika
• 350 gPaella rice

On the side

• 4 tbspAioli sauce (optional)

Method

1. Remove the stalks and seeds from the ñoras and soak them in hot water for 20 minutes.
2. Meanwhile, heat the fish stock with the saffron and keep it hot.
3. Cut the cuttlefish and squid into small dice, finely chop the garlic and grate the tomatoes.
4. Lift the ñoras out of the water, open them up and scrape out the flesh with a knife.
5. Heat the oil in the paella pan over a medium-high heat, salt the prawns and sauté them for 1 minute. Lift them out and set aside.
6. In the same oil, fry the cuttlefish and squid for 5–6 minutes, until their liquid has cooked off and they start to colour.
7. Add the garlic and fry for a few seconds, then stir in the grated tomato and ñora flesh and cook for 5 minutes, until the tomato's liquid has cooked off.
8. Stir in the paprika and rice and fry for 1 minute, stirring.
9. Pour in the hot stock, spread the rice evenly over the pan, check the salt and don't stir again. Cook for 10 minutes over a high heat, then 8 minutes over a medium-low heat, until the rice has absorbed the stock.
10. For the last 5 minutes, scatter the prawns over the rice.
11. Turn off the heat, cover the pan with a clean tea towel and leave to rest for 5 minutes.
12. Serve the rice straight from the pan, with aioli on the side.

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