水稻西班牙海鮮

First, cut off the cuttlefish or squid in very small dice, onion and garlic finely and the itch the rallaremos tomatoes by hand with a grater (only the pulp without skin of the tomato). In a paella pan for 4 or 6 people, add olive oil and let it warm up, quickly add the chopped cuttlefish or squid chopped (a matter of taste, because the end result is very similar). Doraremos low heat until they start to jump the pieces of the pan (approximately 12 or 15 minutes).

Add the onion and garlic and sauté all together, taking care not to burn. After about 3 or 4 minutes, add the grated tomato in the center of the pan, sautéing the center outward in a circular motion, this process will take a few minutes until we notice that has evaporated most of the water from the tomatoes.

Add a teaspoon of paprika and rice (we calculated for about 5 people), rehogaremos about 2 minutes over low heat, so that the rice is imbued with the flavors that are in the paella. Finally add the fish stock (strained broth only), will add a little food coloring (it's just to give a little color) and salt rectify, to find the point that we like. Then let boil for 12 minutes over medium heat, until it begins to run out of broth, because at this point add the seafood peeled (you can use frozen white shrimp tails, are cheaper).

Boil rice simmered until dry (about 18-20 minutes) and then let it sit until you serve it at the table.

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