Seafood Rice or Arroz de Marisco (serves two)

Recipe for Seafood Rice or Arroz de Marisco (serves two) by Adrian McManus

1,Arroz Calasparra/Bomba - 1 Cup

2,Handful of clams, preferably fresh, Galicia 'Carril' variety.

3,A 10" fresh calamar, gutted, skin intact, including head/legs and cut into bite size pieces.

4,Handful of fresh whole langostinos.

4,1 large ripe tomato, skin removed and diced

5,1 large onion peeled and finely chopped

6,A few snips of dried red spanish guindilla or chili )

7,Olive oil

8,Sea salt to taste

9,A few strands of saffron dissolved in a little boiling water.

10,Squeeze of fresh lemon juice (optional).

Method:-In a medium size paellera, add two or tablespoons of olive oil and sauté the onion and tomato and chili until soft.

While you're doing this, quickly remove heads, shells and legs of the langostinos and place them in a saucepan with1 litre of water and bring to the boil, simmer for five minutes and strain.

Add the calamar, langostinos and clams and stir into the sauté mixture for around two minutes.

Fill the paellera nearly to the brim with the langostino stock.

When it starts to boil, add rice evenly around the pan, but do not stir. Add salt.

'Menea' the pan by moving it gently in a circular motion, spreading ingredients around the pan in the process.Cook on a high heat for ten minutes then reduce to low heat and cook for another ten minutes.

Remove from heat and allow to rest for 5 minutes before serving.

Some like to squeeze fresh lemon juice over the rice before serving, but that's down to personal taste, I prefer not to.

Serve using a wooden spoon and eat with good quality bread, 'barra artesanal' type.

Wine could be red or white. I personally prefer red, a young Mencía from the D.O. Bierzo or D.O. Ribeira Sacra.The White could be Albariño from D.O. Rias Baixas or Godello from D.O. Valdeorras. I'm revealing my bias for Galician wines here.

Buen provecho!

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