Seafood and sobrasada paella

Seafood and sobrasada paella

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Preparation time
less than 30 mins

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Cooking time
1 to 2 hours

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Serves
Serves 4

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By Matt Tebbutt
From Saturday Kitchen[row]

Ingredients

For the stock

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 celery sticks, chopped
  • 1 head of garlic, cut in half
  • 1 bay leaf
  • 2 ripe tomatoes, chopped
  • 1kg /2lb 4oz shellfish bodies and white fish bones
  • 150ml/5fl oz white wine
  • 50ml/2fl oz brandy
  • 1 pinch of saffron

For the seafood and sobrasada paella

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 bay leaf
  • 6 garlic cloves, chopped
  • 1 tsp sweet paprika
  • 500g/1lb 2oz cleaned and chopped cuttlefish
  • 2 ripe beef tomatoes, grated
  • 130g/4½oz sobrasada
  • 400g /14oz bomba paella rice
  • 6 large langoustines
  • handful small raw prawns
  • handful clams
  • handful mussels