Try a few glasses of chilled manzanilla while preparing this
Paella750 gm squid, cleaned, tentacles left whole and tubes thickly sliced 1 tsp sweet paprika100 ml extra-virgin olive oil1.5 litres (6 cups) fish stock1 kg chicken breast and thighs, cut into 6cm pieces2 tsp saffron threads600 gm (3 cups) Calasparra rice (see note)12 black mussels, scrubbed and bearded4 (about 400gm) scampiAlioli6 cloves garlic4 egg yolks500 ml (2 cups) extra-virgin olive oil½ lemon (juice only)Sofrito125 ml (½ cup) extra-virgin olive oil2 onions, thinly sliced2 fresh bay leaves1 tsp sweet paprika1 tsp white sugar5 vine-ripened tomatoes, coarsely grated
In a large bowl, combine squid, paprika and 1 tbsp oil, season to taste with sea salt and freshly ground black pepper and mix well. Refrigerate until required.
For alioli, place garlic and 1 tbsp sea salt in a mortar and, using a pestle, pound to a fine paste. Add egg yolks and mix with pestle until mixture turns a pale yellow. Add oil in a steady stream, mixing, until mixture thickens. Stir in lemon juice and 2 tbsp water and refrigerate until ready to use. Makes 2 cups.
To make sofrito, heat oil in a saucepan over medium heat. Add onion and sauté for 10 minutes or until golden. Add bay leaves, paprika and sugar and cook for 3 minutes. Season to taste, add tomato and simmer for 20 minutes or until sauce thickens and tomato is soft. Transfer to a bowl.
Heat fish stock in a saucepan over medium heat until boiling, then remove from heat.
Heat remaining oil in two 24cm paella pans or thin-based pans over medium heat, sautè chicken for 5-7 minutes or until golden but not cooked through. Transfer to a bowl. Add squid, cook for 3 minutes and transfer to bowl.
Divide sofrito between pans, cook for 2 minutes, add half the stock and half the saffron to each pan and bring to the boil. Add half the rice to each pan and cook for 5 minutes. Add chicken and squid to pans, cook for 5 minutes or until liquid is almost absorbed, then add shellfish and cook for 8-10 minutes or until all the liquid is absorbed. Cover each pan with a cloth and stand for 5 minutes. Serve with alioli.
Note Calasparra rice is a short-grain rice
available from delis and gourmet food stores.