Ingredients
- Bomba Rice / Arborio Rice 400 gm
- Chorizo sausage ( optional)
- Onion 50 gm
- peppers diced 50 gm
- bay leaf 1 gm
- Olives 50 gm
- saffron 1 gm
- white wine 100 ml
- Stock 1200 ml
- Green peas frozen 75 gm
- sofrito
- onion 50 gm
- bell peppers 50 gm
- garlic 10 gm
- Tomatoes 100 gm
- EVOO 100 ml
- seafood
- Prawns 150 gm
- Octopus 150 gm
- calamari tentacles ( squid ) 150 gm
- Squid tubes 100 gm
- Clams 100 gm
- mussels 100 gm
- pepper to taste
- Salt to taste
- Parsley 10 gm
Instructions
method
- in a pan , add evoo and all the ingredients for the sofrito , cover and cook for 1 hour ,
- blend when cool , set aside
- in a flat saute pan ( paella pan ) , heat EVOO
- add Onion, diced peppers , bay leaf , Chorizo sausage , and saute , add rice and toast it well
- add saffron , deglaze with wine and add some stock mix well ,
- add olives , and rest of the stock
- add the sofrito sauce and mix well
- add salt , pepper and cook on low heat , mixing it ocassionally
- when rice is almost cooked add the seasoned seafood, green peas , let the rice absorb the seafood ,
- cook for a few minutes , till rice starts releasing fat and starts toasting ( all on low heat )
- serve hot , garnished with parsley