Paella de marisco

Paella de marisco is a typical Spanish dish, originally from Valencia, made with rice and seafood. It is the most common and most scenic version, but there are also other types: paella valenciana, prepared with meat and vegetables, and mixed paella, which combines meat and fish. The quality of the ingredients in paella de marisco will determine the success of this dish, and the President Stone line's deep skillet with lid will provide essential help during preparation.

Preparation

Clean the mussels: remove the byssus and scrape the shell vigorously to remove encrustations. In a deep pan with a lid, sauté some oil with a clove of garlic and a sprig of parsley, and after a few minutes add the mussels and clams (previously purged). Cover with the lid and cook over high heat until they have opened. Shell half of them and keep aside. Strain and save the liquid released from the shellfish.
Clean the squid, then rinse and cut into rings.
Rinse the langoustines under running water, make a slit in the belly, and brown them in a pan with oil for 2-3 minutes per side. Set aside. In the same skillet, brown the squid and set aside.
Pour the fish stock into a separate pot and bring to a boil.
Meanwhile, prepare the stir-fry: heat the oil in an oven-safe pan and add the onion, garlic, chopped dried chilies and chopped bell pepper. After a while remove the garlic clove, add tomato sauce, bay leaf and saffron, and cover with the boiling fish stock and shellfish liquid previously kept aside. Once the mixture comes to a boil, add the squid, shelled shellfish and rice. Adjust for salt. Place the pan in the preheated oven and cook for 15 minutes at 200 °C. Add the remaining shellfish langoustines on top of ythe rice 3 minutes before the end and continue cooking. Remove from the oven and allow to rest 5 minutes before serving.