Paella with tuna

Ingredients for 4 servings:

• 400 g tuna fillet, frozen
• 400 g seafood, mixed, frozen
• 1 can of tomatoes, peeled
• 1 red paprika powder
• 300 g rice (long grain rice)
• some olive oil
• Saffron
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Eduardo’s seafood rice

First, add the frozen seafood to 1/2 liter of water and bring to a boil. (In Spain, the broth is made from fresh seafood, marisco.) Thaw the tuna fillets and cut into small pieces. Heat olive oil in a large pan (in a paella pan) and fry the tuna pieces. Add the tomatoes and roast. Deglaze with 1 liter of water. Pour in the seafood broth and let the broth simmer uncovered for about 20 minutes. Season generously with salt and saffron. Now add the rice. It’s best to add it slowly in the shape of an X. Spread the rice in the pan with a wooden spoon and simmer over low heat. Do not stir the rice, but let it cook slowly. A crust should form on the base. Clean the peppers, cut them into thin strips, and decorate them in a star shape on the paella. Cook with the lid closed. Taste the rice occasionally; it should still have a bite and a fluffy texture. Add a little more water if necessary.