Name: Arroz De Cigalas, Gambas Y Almejas (Shellfish Paella)
Total time: 60 min
Yield: 4
Ingredients: 2ltr/3¼pt shellfish stock; A large pinch of saffron; 120ml/4¼fl oz extra virgin olive oil; 2 dried ñora peppers; 2 tomatoes; 300g/11oz squid, cleaned and roughly chopped; Salt, to taste; 8 cloves garlic, peeled and finely chopped; 1 tsp sweet smoked paprika; 440g/15¾oz Spanish paella rice; 250g/9oz clams, cleaned; 500g/1lb 2oz prawns, heads and shells removed; 500g/1lb 2oz langoustines

VMG Recipes