Ingredientes:

  • 400g de Arroz Bomba (D.O. Valencia)
  • 1 kg de pescado de roca (morralla)
  • 250g de gambas o langostinos pelados
  • 200g de calamar o sepia limpia
  • 150g de colitas de rape o mero
  • 1 tomate maduro rallado
  • 2 dientes de ajo
  • 1 cucharadita de pimentón dulce de la Vera
  • 0.2g de hebras de azafrán tostado
  • 60ml de aceite de oliva virgen extra
  • 10g de sal
  • 1.2 liters fish stock (reserved from making fumet)

Instrucciones:

  1. Prepare a concentrated fumet by simmering 1 kg of rockfish in 2 liters of water for 30 minutes. Strain and reserve 1.2 liters. Reserve the rest in case needed.
  2. In a paella with olive oil, lightly sauté the peeled seafood (shrimp, squid, and fish). Remove and reserve.
  3. In the same oil, sauté the shrimp heads, pressing them to extract the coral. Remove the heads and discard them.
  4. Add the minced garlic to the oil and, before it browns, incorporate the grated tomato and sweet paprika, cooking until the tomato reduces and caramelizes.
  5. Add the rice to the paella and sauté for 3 minutes, stirring so that the grain is impregnated with the sofrito.
  6. Pour in 1.2 liters of the hot fish stock, add the saffron and the reserved seafood.
  7. Cook over high heat for the first 8-10 minutes and then lower the heat, finishing cooking until the broth is absorbed and socarrat forms.