Arroz a banda

 serves 4

good olive oil

5 tomatoes

1 onion

3 garlic cloves

7 medium calamares(squid)

250g prawns

300g short grain rice

1 litre good fish stock

pinch of saffron or colourant

 1.Chop the onion, garlic and tomatoes. Clean the calamares and remove the bones(top photo)
 2.In a large paella dish (I used a 42cm one) slowly fry the onion, garlic and tomato(el sofrito)for a couple of minutes.

3.Add the calamares and prawns, stir and fry for another 2 minutes.

4.Add the rice stir and fry for 1 minute.

5.Pour in about 3/4 of the fish stock and bring to a gentle simmer.

 

6.It's important that all parts of the dish receive an equal amount of heat. You will need to check the rice after about 15minutes. Add more liquid if required, but remember that whatever you add has to be absorbed by the rice.

 7.When the rice is cooked remove from the heat. Cover with newspaper and leave for 5 minutes. Serve with fresh crispy bread and allioli.