AT A GLANCE
Try a few glasses of chilled manzanilla while preparing this Spanish classic.
|01||In a large bowl, combine squid, paprika and 1 tbsp oil, season to taste with sea salt and freshly ground black pepper and mix well. Refrigerate until required.|
|02||For alioli, place garlic and 1 tbsp sea salt in a mortar and, using a pestle, pound to a fine paste. Add egg yolks and mix with pestle until mixture turns a pale yellow. Add oil in a steady stream, mixing, until mixture thickens. Stir in lemon juice and 2 tbsp water and refrigerate until ready to use. Makes 2 cups.|
|03||To make sofrito, heat oil in a saucepan over medium heat. Add onion and sauté for 10 minutes or until golden. Add bay leaves, paprika and sugar and cook for 3 minutes. Season to taste, add tomato and simmer for 20 minutes or until sauce thickens and tomato is soft. Transfer to a bowl.|
|04||Heat fish stock in a saucepan over medium heat until boiling, then remove from heat.|
|05||Heat remaining oil in two 24cm paella pans or thin-based pans over medium heat, sautè chicken for 5-7 minutes or until golden but not cooked through. Transfer to a bowl. Add squid, cook for 3 minutes and transfer to bowl.|
|06||Divide sofrito between pans, cook for 2 minutes, add half the stock and half the saffron to each pan and bring to the boil. Add half the rice to each pan and cook for 5 minutes. Add chicken and squid to pans, cook for 5 minutes or until liquid is almost absorbed, then add shellfish and cook for 8-10 minutes or until all the liquid is absorbed. Cover each pan with a cloth and stand for 5 minutes. Serve with alioli.|
Note Calasparra rice is a short-grain rice available from delis and gourmet food stores.