1Start with a small, controlled flame if using firewood; place the tripod and paella pan.
2Start with a small, controlled flame if using firewood; place the tripod and paella pan.
3Start with a small, controlled flame if using firewood; place the tripod and paella pan.
4Add a handful of salt to the paella pan.
5Add a handful of salt to the paella pan.
6Add a handful of salt to the paella pan.
7Add olive oil, ensuring a circle with a foot around the edge remains free of oil.
8Add olive oil, ensuring a circle with a foot around the edge remains free of oil.
9Add olive oil, ensuring a circle with a foot around the edge remains free of oil.
10Sauté the seafood back and forth for no more than a minute.
11Sauté the seafood back and forth for no more than a minute.
12Sauté the seafood back and forth for no more than a minute.
13Add the garlic and onion, cooking on very low heat to avoid burning.
14Add the garlic and onion, cooking on very low heat to avoid burning.
15Add the garlic and onion, cooking on very low heat to avoid burning.
16Add a pinch of salt to the onions and constantly move them to prevent burning until they are browned.
17Add a pinch of salt to the onions and constantly move them to prevent burning until they are browned.
18Add a pinch of salt to the onions and constantly move them to prevent burning until they are browned.
19Add the cuttlefish, squid, and chopped fish pieces; fry for a couple of minutes.
20Add the cuttlefish, squid, and chopped fish pieces; fry for a couple of minutes.
21Add the cuttlefish, squid, and chopped fish pieces; fry for a couple of minutes.
22Make a circle in the center of the paella pan and add 1 or 2 lack of oil for sautéing the grated tomato.
23Make a circle in the center of the paella pan and add 1 or 2 lack of oil for sautéing the grated tomato.
24Make a circle in the center of the paella pan and add 1 or 2 lack of oil for sautéing the grated tomato.
25Expand the tomato with the palette to ensure it cooks well.
26Expand the tomato with the palette to ensure it cooks well.
27Expand the tomato with the palette to ensure it cooks well.
28Once the tomato has lost water, add a teaspoon of paprika and integrate it carefully with the trowel, keeping it damp.
29Once the tomato has lost water, add a teaspoon of paprika and integrate it carefully with the trowel, keeping it damp.
30Once the tomato has lost water, add a teaspoon of paprika and integrate it carefully with the trowel, keeping it damp.
31Mix the integrated paprika and tomato with the rest of the fried ingredients.
32Mix the integrated paprika and tomato with the rest of the fried ingredients.
33Mix the integrated paprika and tomato with the rest of the fried ingredients.
34Add the pre-measured rice and a teaspoon of salt.
35Add the pre-measured rice and a teaspoon of salt.
36Add the pre-measured rice and a teaspoon of salt.
37Fry the rice with all the ingredients for a couple of minutes to impregnate it with the juices.
38Fry the rice with all the ingredients for a couple of minutes to impregnate it with the juices.
39Fry the rice with all the ingredients for a couple of minutes to impregnate it with the juices.
40Add the measured stock: two and a half measures of broth per measure of rice if cooking with firewood, or two measures of broth per measure of rice if cooking at home on a traditional stove.
41Add the measured stock: two and a half measures of broth per measure of rice if cooking with firewood, or two measures of broth per measure of rice if cooking at home on a traditional stove.
42Add the measured stock: two and a half measures of broth per measure of rice if cooking with firewood, or two measures of broth per measure of rice if cooking at home on a traditional stove.
43Distribute the stock evenly with the palette.
44Distribute the stock evenly with the palette.
45Distribute the stock evenly with the palette.
46Add the saffron and distribute it with the palette.
47Add the saffron and distribute it with the palette.
48Add the saffron and distribute it with the palette.
49Bring everything to a rapid boil with maximum flames.
50Bring everything to a rapid boil with maximum flames.
51Bring everything to a rapid boil with maximum flames.
52Slightly move with the paddle and redistribute the rice evenly; do not move the rice again at any moment.
53Slightly move with the paddle and redistribute the rice evenly; do not move the rice again at any moment.
54Slightly move with the paddle and redistribute the rice evenly; do not move the rice again at any moment.
55Ensure the rice is well distributed in the paella and does not clump.
56Ensure the rice is well distributed in the paella and does not clump.
57Ensure the rice is well distributed in the paella and does not clump.
58Cook on very strong fire for the first seven or eight minutes, whether on firewood or a traditional stove.
59Cook on very strong fire for the first seven or eight minutes, whether on firewood or a traditional stove.
60Cook on very strong fire for the first seven or eight minutes, whether on firewood or a traditional stove.
61Place the seafood on the surface; it will cook in about five minutes.
62Place the seafood on the surface; it will cook in about five minutes.
63Place the seafood on the surface; it will cook in about five minutes.
64Cook over medium heat for the next six minutes, both on firewood and a traditional stove.
65Cook over medium heat for the next six minutes, both on firewood and a traditional stove.
66Cook over medium heat for the next six minutes, both on firewood and a traditional stove.
67For the last five minutes, use minimal or no fire for both the paellero and traditional stove.
68For the last five minutes, use minimal or no fire for both the paellero and traditional stove.
69For the last five minutes, use minimal or no fire for both the paellero and traditional stove.
70Let the rice stand for five to ten minutes with the fire off.
71Let the rice stand for five to ten minutes with the fire off.
72Let the rice stand for five to ten minutes with the fire off.
73Enjoy the exquisite seafood paella.
74Enjoy the exquisite seafood paella.
75Enjoy the exquisite seafood paella.
Ingredients
500 g rice
500 g rice
500 g rice
fish broth
fish broth
fish broth
scampi
scampi
scampi
squid
squid
squid
cuttlefish
cuttlefish
cuttlefish
Emperor shark or fish type
Emperor shark or fish type
Emperor shark or fish type
Mussels
Mussels
Mussels
garlic
garlic
garlic
onions
onions
onions
ripe tomatoes, grated
ripe tomatoes, grated
ripe tomatoes, grated
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon paprika
olive oil
olive oil
olive oil
1 handful salt
1 handful salt
1 handful salt
saffron or dye
saffron or dye
saffron or dye
Equipment
firewoodtripodpaella panpalette
Tips
Use a small, controlled flame when cooking with firewood.
Do not burn the onions; cook them until lightly browned.
Do not move the rice after it has been distributed in the paella pan.
Let the paella rest for five to ten minutes with the fire off after cooking.