Seafood and sobrasada paella recipe
 A seafood paella that will transport you right to the Spanish coast! If you’re heading to the fishmongers for this recipe, ask for extra fish bones and shellfish to make the stock, or alternatively use good quality fish stock with a pinch of saffron. 2 tbsp vegetable oil1 onion, chopped1 carrot, chopped3 celery sticks, chopped1 head of garlic, cut in half 1 bay leaf 2 ripe tomatoes, chopped 1kg /2lb 4oz shellfish bodies and white fish bones150ml/5fl oz white wine 50ml/2fl oz brandy 1 pinch of saffron 2 tbsp vegetable oil 1 onion, chopped 1 carrot, chopped 3 celery sticks, chopped 1 head of garlic, cut in half 1 bay leaf 2 ripe tomatoes, chopped 1kg /2lb 4oz shellfish bodies and white fish bones 150ml/5fl oz white wine 50ml/2fl oz brandy 1 pinch of saffron 2 tbsp olive oil1 onion, diced 1 bay leaf 6 garlic cloves, chopped1 tsp sweet paprika 500g/1lb 2oz cleaned and chopped cuttlefish 2 ripe beef tomatoes, grated130g/4½oz sobrasada400g /14oz bomba paella rice 6 large langoustines handful small raw prawns handful clams handful mussels 2 tbsp olive oil 1 onion, diced 1 bay leaf 6 garlic cloves, chopped 1 tsp sweet paprika 500g/1lb 2oz cleaned and chopped cuttlefish 2 ripe beef tomatoes, grated 130g/4½oz sobrasada 400g /14oz bomba paella rice 6 large langoustines handful small raw prawns handful clams handful mussels Method To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside.To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately. To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside. To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside. To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately.