Cook a real Spanish paella!

pain is literally a paradise for foodies. This country offers a wealth of aromas, flavours and, above all, fresh ingredients. A typical delicacy is paella. This is a simple yet flavourful combination of seafood (or chicken) with vegetables and rice.

Try cooking this national dish at home with our recipe. To create the right Spanish atmosphere, we recommend serving it with a glass of Cava.

WHAT YOU NEED FOR PAELLA

• 8 tiger prawns
• 8 medium-sized prawns
• 350 g calamari (or chicken)
• 3 large tomatoes
• 2 cloves of garlic
• 2 onions
• 2 peppers
• 750 g rice
• 1,5 l fish or vegetable stock and 250 ml vegetable stock
• olive oil
• a pinch of saffron
• salt, pepper
• 250 g mussels
• 250 ml vegetable stock for mussels

HOW TO PREPARE PAELLA?

Heat the oil in a pan and fry the onion, garlic and paprika. Then add the seafood (it's best to slice the calamari to make rounds) and fry for three or four minutes. Rinse the tomatoes with hot water, peel, dice and add to the mixture. Finally, add the rice, fry it briefly and pour in the fish (vegetable) stock or water and wine. Simmer first for about ten minutes, then add a pinch of saffron (it turns the rice yellow), turn down the heat and simmer for another fifteen minutes until the rice is soft and all the liquid has evaporated. Do not stir. Season with salt or pepper.

Boil the mussels in the remaining 250 ml of vegetable stock (they should open during cooking - those that remain closed should be discarded) and garnish the paella with them.