Paella de Mariscos / Paella with Seafood

Ingredients-

Prawns ----------------------------------------- 20
Squid ------------------------------------------- 4 Big ones
Octopus ---------------------------------------- 2 Big ones
Onion ------------------------------------------- 1 Big one
Garlic ------------------------------------------- 6 Cloves, peeled
Red Peppers ------------------------------------ 3 Medium sized
Tomatoes --------------------------------------- 2 Medium sized
Salt & Pepper ----------------------------------- To Taste
Rice ---------------------------------------------- 500g
Scallops ----------------------------------------- 6 Big ones
Safron ------------------------------------------- 1 Teaspoon
Carrots ------------------------------------------ 2 Medium sized
Green Onion ------------------------------------ 2
Bay Leaves -------------------------------------- 3
Crushed Red Peppers -------------------------- 1/2 Teapoon 
Water --------------------------------------------- At least 1 ltr.
Sea Salt ------------------------------------------- 50g

Techniques-

 Prawns (UK) = Shrimp (USA)

Instructions-

• Start by preparing a fish stock.  You can do this by adding the head and tail of a fish along with vegetables.  I used the head and tail of a salmon as this is what my fishmonger had.
• Add the head, tails and feet of the prawns, if you are going to peel them, to a pot with the water.  Add the cut carrots, cut green onions, bay leaves, cilantro, 2 crushed garlic cloves, crushed red peppers and sea salt.  Boil for half an hour to an hour. 
  
  
• Skin the squid if not already done.  Separate the tentacles of the squid from its body and cut off the wings.
  
  
• Cut its body as if you were to make fried calamari.
  
  
• Cut the 2 longest tentacles and add to the stock, if desired.
• Separate the tentacles with a knife and put aside.
  
  
• Separate the tentacles of the octupus from its body and skin it if not already done.
  
  
• Take the head off and add to the stock if desired.
• Cook the octopus in the same stock you are making to give it more flavour.  Cook for 25 minutes.
• Once the octopus has finished cooking take out of the stock. 
  
• Separate the tentacles with a knife, the same way it was done with the squid.
  
  
• Cut its head and put aside.
• Wrap the red peppers in foil with a bit of olive oil and cook in the oven for 20 minutes at 180C/Gas 4. 
  
• This process will cook the peppers and give it a rich flavour.  
• Peel the peppers if desired.  
• Cut 6-8 slices julienne and chop the rest.  Keep the julienne for garnishing.
  
  
• Chop the tomatoes by slicing them in half first and removing the seeds.
  
  
• Chop the onion.
  
  
• Chop the garlic.
  
  
• Saute the prawns in a hot paella pan with a little olive oil.  
  
  
• Turn the prawns over and keep sauteing for 1 minute.  DO NOT COOK THEM.
  
  
• When they start turning pink, take them out and put them aside.
  
  
• Saute the squid and 3/4 of the octopus.
  
  
• Add the scallops.
  
  
• When the scallops are brown, save a couple for garnish.
• Once the squid has browned, add the onion and garlic.
  
  
• Cook for 1-2 minutes and add the chopped red peppers.
  
  
• Add salt and pepper to taste and the safron.
  
  
•  Add the chopped tomatoes.
  
  
• Cook for 1 minute and add the rice.
  
  
• Let the rice absorb the flavour for a few seconds (40). 
  
  
• Then add the stock to the rice.  Make sure you add double the amount of rice.  My stock is dark in colour because I opted to do it with the squid's ink.
  
  
• Cook for 10 minutes without touching the rice.
• After 10 minutes, add the rest of the octopus, scallops, prawns and julienne red peppers and garnish nicely.
• Keep cooking for another 10 minutes or until the rice is done. 
• Enjoy!