Ingredients: Mussels, 1 kg Squid, 500 g Tomato sauce, 200 ml Scampi, 8 Prawns, 8 Onions, 1 Garlic, 1 clove Extra virgin olive oil, 40 g Saffron, 2 bags Sweet Paprika, 1 tbsp Fresh chilli, 1 Fish broth, 1.2 l Rice, 400 g
Method: Clean the mussels. Transfer them to a large bowl and, after having washed them carefully, remove all the nuisances and barnacles using a small knife. Then remove the byssus that comes out of the valves and vigorously rub the mussels using a steel wool or a stiff brush to remove the last impurities. In a pan, sprinkle with olive oil and cover with a lid. Cook on a high heat for about 5 minutes, the time needed to open them. When they are ready, drain them and collect the cooking liquid. Shell them, keeping aside some whole for the final decoration. Place the prawns in a pan with some leek rings and minced onion, sprinkle with a little wine and add 1l of water (even the mussel cooking liquid). Add fresh parsley and cook for at least 30 minutes; then filter everything by collecting the crustacean in a bowl and set aside . Add the pulp of cleaned prawns to the other ingredients for paella. Prepare the squid by the head from the mantle and the transparent cartilage in the mantle. Eliminate the outer skin by cutting the end of the coat with a small knife and pull the skin completely off using a small knife. Cut the squid into rings and set aside. Open the fresh chilli, remove the internal seeds with a small knife and chop it finely . Keep it aside. Peeland finely chop the onion and set aside. Open the scampi by cutting the carapace with kitchen scissors and removing it with a small knife. Cook them, sprinkled with olive oil, in a large pan over medium heat, just for a few minutes. Set aside, keeping warm, leaving the cooking liquid in the pan. Add the chopped onion and the garlic clove, cleaned and divided in half, to the still hot cooking oil and, after having browned them, add the squid. Cook them for 5-10 minutes, then add the tomato puree, the chopped pepper and the crustacean stock. Let the squid simmer for 2-3 minutes, then add the rice. Complete with paprika and saffron, salt and pepper. Add the prawns, the scampi, and the mussels, garnishing your paella with the half-shelled mussels.