Ingredients For 4 people: 320 g “bomba” rice 1 litre - 1.3 litres of seafood stock (3-4 times the amount of rice) Sofrito: 1 medium onion, chopped 1 medium green pepper, cut into small pieces ½ medium red pepper, cut into small pieces 2 cloves of garlic, chopped 2 grated pear tomatoes 1 medium cuttlefish, cut into small pieces The spleen of the cuttlefish Seafood: 16 rock mussels (4 per person) 16 clams (4 per person) 4 langoustines (1 per person) 8 red shrimp (2 per person) Picada seasoning: 1 clove of garlic Chopped parsley 5 saffron strands Condiments: 1 pinch of black pepper (optional) 2 bay leaves 8 cloves Salt Extra virgin olive oil Necessary tools: Paella pan, bowl and mortar Preparation time: 1 hour and 30 minutes Difficulty: Medium Steps to follow Prepare the seafood. Place the clams in a bowl with water and salt for 30 minutes to release the sand. Clean the mussels and open them along with the steamed clams with the bay leaf and cloves. Remove and set aside. Cut the antennae off the shrimp and crayfish and, in a large pan with oil, sauté them and set aside. Brown the cuttlefish in small pieces for 15 minutes and set aside. In the pan, fry the chopped onion until golden brown. Then, add the green and red peppers and sauté for another 10-15 minutes. Add the minced garlic and leave for another 5 minutes. Then, add the grated tomato, the cuttlefish spleen, the reserved cuttlefish, salt and pepper (optional). Fry until the tomato loses its water (about 10 minutes). Now you can start heating the seafood stock. In the meantime, crush the garlic, parsley and saffron in a mortar. Add the stock and set aside. Add the rice to the pan, stir for 2 minutes. Pour in the hot stock, the picada seasoning and cook over high heat for 10 minutes. Shake the pan occasionally. Distribute the mussels, clams, shrimp and langoustines over the rice, and cook for another 5 minutes without stirring. Add more stock if necessary. Turn off the heat, cover with a cloth and let rest for 10 minutes. Presentation and recommended dressings It is essential to serve the paella immediately after standing so that the rice does not overcook and maintains its texture. The most authentic way to present it on the table is directly in the paella pan. Traditionally, paella is not usually accompanied by many garnishes. The most common is to offer a lemon cut into quarters so that each diner can add a few drops to their liking. Other related recipes Sardine rice Rice with mushrooms Rice casserole Soupy rice with lobster