|
olive oil |
1 |
banana shallot, finely chopped |
600g |
fresh cuttlefish, cleaned and cut into small pieces, (ask a good fishmonger) |
1.2-1.5 litres |
hot fresh fish stock |
1 |
small onion, finely chopped |
350g |
paella rice, preferably bomba rice |
175ml |
txakoli or other crisp dry white wine |
good pinch |
saffron, soaked in 1–2 tablespoons hot water |
150g |
raw peeled prawns |
|
sea salt |
|
freshly ground black pepper |