Ingredients:

  • 5 Tablespoons olive oil
  • 1 large onion, chopped finely
  • 2 cloves garlic, crushed to a paste or chopped finely
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tomatoes, peeled and chopped
  • Salt, to taste
  • 1 Teaspoon pimentón dulce or sweet paprika
  • Good pinch of saffron threads
  • 8 Cups fish or lobster stock
  • 3 Tablespoons olive oil
  • 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 1 small cuttlefish, sliced into small pieces
  • 4 Cups medium-grain bomba rice
  • 12 mussels, scrubbed and de-bearded
  • 12 jumbo shrimp in their shells
  • 12 clams, scrubbed and de-bearded
  • 1/4 Pound swordfish
  • 1 Ounce English peas
  • 1 Ounce fava beans
  • 1 lemon, for garnish

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