Instructions

Cut the peppers and green beans into thin strips. Chop garlic and tomatoes. Clean the calamari and other seafood or fish and sliced it. In a 15” Carbon Steel Paella Pan, heat a little of mild olive oil and sauté the vegetables, add chopped garlic and tomato. Cook well and remove. Add the squid to the pan we added the squid, sauté for a few minutes, add fish stock and cook for a few minutes. Incorporate sauté vegetables. Stir in the rice well distributed throughout the pan. Sauté  for a few seconds and then cover with the hot fish stock. When it starts boiling, add the prawns, clams and mussels.
Cook for about 10 min, reduce heat and let cook until the rice is ready. Paella rice admits all kinds of ingredients, like the ones in this recipe. The ingredients can replaced  to much your preferences. Broth is usually measured by the volume of rice, the proportion is twice over a little, but it depends on the type of rice that we use and the hardness of the water. To give paella its characteristic color we use saffron which also brings in the flavor.