Various types of seafood (used here: gambas, baby squid, octopus, Venus clams)
1 cup white wine or water
1 white onion, finely chopped
2 tbsp tomato paste
2 tbsp squid ink
500 grams paella rice (thick grain that absorbs a lot of liquid)
3 to 4 cups fish stock
Bunch of parsley
½ cup mayonnaise
Juice and rind of 1 lemon
2 garlic cloves
Heat 2 tablespoons of olive oil in a paella pan or skillet and sauté de gambas 30 seconds on each side. Take out of the pan, and add 1 more tablespoon of oil to the pan. Add the clams and cook until they’ve opened. Throw the ones that haven’t opened away. Set aside together with the gambas. Cut the baby squid into rings or triangles and the octopus into thin rings. Cook in the skillet until opaque. Add the wine or water and cook until almost evaporated. Set aside together with the rest of the prepared seafood.
Add 2 tablespoons of olive oil to the pan and add the onion. Sauté until translucent, add the tomato paste and squid ink and bake for another 3 minutes. Add the rice, make sure all is evenly coated in the oil/ink mixture, bake for a few minutes and add the stock all at once. Add all the seafood except the gambas and leave to cook on low heat until almost all liquid has evaporated. (you shouldn’t see any more liquid on top of the paella)
In the interim make the sauce. With a stick blender, mix the mayonnaise, lemon juice and peel, garlic cloves and salt and pepper until smooth.
When the liquid has almost entirely evaporated, place the gambas on top of the paella and turn off the heat. The remaining liquid will evaporate while the gambas heats up. Serve sprinkled with parsley and with a dollop of sauce.
RECIPES AND FOOD STYLING: YORINDE SLEEGERS