Please share this with someone who loves paella!

Pete’s Paella Recipe 

1. A good stock - paella is primarily a rice dish and rice doesn’t have a lot of flavour. If you use a stock cube, that’s what the paella will taste of.
2. Don’t stir - the difference between paella and risotto is cheese and starch, to release the starch you stir risotto The texture of paella is different so, after the initial quick stir, leave it to cook slowly. That is why they use a wide shallow pan.
3. Use good quality fish and seafood - kind of obvious but you don’t actually need a lot of seafood so buy good stuff from the fish monger, it really makes a lot of difference. The fish monger in Begur is excellent.

1. peel and grate the carrot
2. peel and chop the onions into small pieces
3. chop the peppers into slices, getting rid of the core
4. clean and cut the squid into rings and the tentacles into small pieces
5. clean the mussels and clams and remove the beards
6. Chop the tuna into cubes that are about 1 inch squares

1. Heat some oil in the paella and add the onions peppers and stir - cook for about 5 minutes until it starts to soften
2. add the squid and shallow from for a couple of minutes
3. add the rice and grated carrot and more oil if needed, you want to fry the uncooked rice for a couple of minutes, while stiring so it doesn’t stick.
4. add some of the stock from the saucepan and the turmeric or safron, enough to cover all the rice, I usually add about half of what was in the pan
5. Lower the heat and spread rice so it is equally spread over the paella pan, on a barbecue I would raise the level above the fire here. No more stirring from this point!
6. After it has cooked for about 5 minutes, start placing the tuna chunks around the pan and arranging the mussels and clams. I like to arrange the mussels, hinge down in a circle and arrange the other stuff around them.
7. about 5 minutes later put the large prawns on in a circle, all facing the same way.
8. The prawns and tuna will need to be turned once to make sure they are cooked both sides, so lift occasionally and flip them when needed.
9. As the rice cooks, you can move the pan, and shake the pan (use a tea towel as paella handles get hot), but remember, no stiring! If you get a bit of burning on the bottom, lower the heat and don’t panic, the burnt bits are many people’s favourite.
10. When the rice is nearly done, turn off the heat, sprinkle on some olives and the small cooked prawns you put aside after peeling them for the stock. Cover with a tea towel and leave to sit for 5 minutes while you reward yourself with a glass of wine.