Paella Andalucia

Ingredients for 5 servings:

• 500 g rice (paella rice)
• 2 bell peppers, red
• 250 ml tomato(s), pasteurized
• 1 ½ bulb(s) garlic
• 2 cubes of stock
• 8 langoustines
• 250 g pork or chicken
• 100 g squid(s)
• 100 ml oil
• 1 liter of water
• 1 bunch of thyme (small bunch)
• 5 bay leaves
• 1 tsp saffron
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the garlic. Clean the bell peppers and slice them into strips. Cut the calamari into strips or rings. Peel the langoustines and save the skins – very important! Heat a pan with 100 ml of oil and add the garlic and the bell pepper strips. As soon as the garlic starts to turn light brown, remove it. Add the meat and calamari. Crush the garlic well for later. Once the meat is slightly browned, add the tomato sauce and the 2 cubes of chopped stock. Let the whole thing simmer over medium heat. In another pot, add 500 ml of water, the langoustine shells, and the thyme. Let it simmer for about 15 minutes. Then strain the mixture so that only the liquid remains, which we then add to the meat. Add 5 bay leaves, salt, and saffron. Once the meat is cooked, add another 500 ml of water, along with the rice and crushed garlic. Turn the heat back up to high for about 5 minutes and add the langoustines. Then return everything to medium heat and let it simmer for about 10-15 minutes. Don’t stir the rice with a wooden spoon; just swirl the pan around. Once the rice is almost cooked, remove the pan from the heat, cover it with aluminum foil, and let it simmer for another 10-15 minutes. Serve hot.