Ingredients

• 1/4 lb - Mussels, cleaned
• 1/4 lb - Cockles or clams, cleaned
• 1/4 lb - Squid, sliced into 1/4" rings
• 1/4 lb - Swordfish (or tuna), bite size pieces
• 1/4 lb - Fresh prawns
• 1 - Large ripe tomato - diced
• 1 - Medium onion - diced
• 1 - Small red pepper- diced
• 1 - small yellow/orange pepper, diced
• 1/2 cup- Fresh Italian parsley
• 2 cloves - Garlic, minced
• 2-3 strands- Saffron
• 1 lb - Paella rice (short grain)
• 1.5-2 pint- Fish or chicken stock
• 1/2 cup - Extra virgin olive oil
• 2 tbsp- Fish/oyster sauce
• 2 tbsp -rice vinegar
• Salt and pepper to taste

How to Make Seafood Paella

• Heat olive oil In a large paella pan.
• Add the onion, garlic, peppers and tomatoes
• Cook on a medium heat until the vegetables soften.
• Add the squid and the swordfish.
• Cook for 5 minutes on medium heat and then turn it to low.
• Steam the cockles and mussels separately until they open. Keep aside.
• Now add the rice to the pan, mix it with the fish so that it gets coated with the olive oil. Cook for 3-4 minutes.
• Add the broth to the rice slowly.
• Cook on high heat for 5 minutes then lower the heat.
• In the meanwhile, mash the saffron strands, some salt, and the parsley in a mortar. Mix well.
• Add this parsley mixture to the paella pan and blend it.
• Cook for 10 minutes, stirring occasionally.
• Now spoon out all the meat from the mussels.
• Add the prawns and cockles to the dish, and cook for a another 5 minutes.
• When the stock is absorbed by the rice, turn off the fire and add the mussels.
• Now add the fish/oyster sauce and rice vinegar and toss well.
• Cover the dish and allow the paella to rest for a few minutes.