Seafood and lobster paella

Ingredients

• olive oil
• 150 g of squid
• 2 to 3 medium-sized langoustines
• One handful of mussels in their shells
• 150 g of onion
• 1 tablespoon of sweet paprika
• 1 gram of saffron
• 3 peeled tomatoes
• 3 medium-sized onions
• One head of garlic
• 120 g of rice (about one small cup)
• 1 tablespoon of green peas
• One medium-sized carrot
• ½ lemon
• salt, pepper
• water (approximately 1 cup per person)

Rinse the squid under cold water, remove the intestine (a small, translucent tube), and cut it into pieces. Clean the mussels under cold water with a stiff brush, removing any mussel fluff or debris: this step may take some time.

In a large frying pan, heat the olive oil over high heat. Sauté the squid, garlic, and chopped onion for a few moments until lightly browned. The garlic can be left whole, but remove the skins before serving.

Once everything is nicely browned, add the carrots, reduce the heat to medium, and cook them briefly. Add the peeled tomatoes, sweet paprika, and about 1 cup of water per person, salt, pepper, and simmer for 5 minutes. Then, add the rice and saffron.

Let it cook for about 10 minutes without stirring; a dark, flavorful crust will form.

Cook the langoustines separately for 5 to 10 minutes, depending on their size, in boiling water, then add them to the paella along with the mussels.

Once the water has almost completely evaporated, remove the frying pan from the heat, cover it with newspaper, and let it rest for at least 5 minutes.

Squeeze with lemon juice, don’t forget that, and then serve.