Ingredients (4 People):
1.4 l. fish stock
75 g grated and reduced tomato
15 ml. olive oil
½ teaspoonful of sweet and sour paprika
6 threads of saffron Safrà del Montsec
400 g of rice (preferably bomba variety)
1 cuttlefish “uncleaned”
50 g monkfish
For the fish stock
150 g onion
2 carrots
1/2 leek
1 ñora red pepper
2 cloves of garlic
80 g of fried tomato
20 g salt
1 teaspoonful of spicy paprika
30 ml. extra virgin olive oil
12 threads of saffron Safrà del Montsec
Heads and bones of a hake
Heads and shells of prawns and king prawns
250 g crabs
250 g mantis shrimps
1 chicken leg
2.5 l. water (or unto covering the pot)
Preparation:
- Fish stock:
In a tall pan add the extra virgin olive oil and the onion, carrots, leek and garlic. When they are browned add the heads and shells of the prawns and king prawns, the crabs and the mantis shrimps. Crush them well so that all their juice comes out. Sauté for 5 more minutes. Add a whole hake bone and head. Stir for a couple of minutes and add the paprika (being careful it doesn’t burn) and immediately add the fried tomato. Stir and add the water, ñora, chicken leg and salt. Leave it to boil on a medium flame without covering for 20 minutes, removing the foam that rises to the top constantly. Sieve the stock and then add the threads of saffron Safrà del Montsec and place on the stove again for 5 minutes on a low flame. Although not essential, the saffron will take on its maximum expression if infused for 4 hours beforehand.
- Saffron Paella:
Place the stock to boil and at the same time brown the cuttlefish and add the threads of saffron Safrà del Montsec. Stir and immediately add the paprika. Continuing stirring, add the tomato and when it is all mixed together add the rice and sauté. Then add the boiling fish stock with the paella on a strong flame for 8 minutes. During this period add the monkfish in pieces. After the 8 minutes lower the flame to medium and leave 8 more minutes. If we want to achieve that so longed-for crispy “socarrat” add a thread of oil over the surface and raise the flame to the maximum for 2 minutes. Let it rest for 2 minutes and serve.
