Name: Paella de Mariscos
Ingredients: 3 pint water; 2 small tomatoes, peeled and chopped - one for broth and one for the paella; 1 whole head of garlic, the coarse outer skin removed; 2 large onions, peeled, one whole and the other finely chopped; Salt to taste; 1 bay leaf; 1 to 2 sprigs parsley; 1/2 to 1 cup good olive oil; 1 spiny lobster, cooked, shell removed and the meat sliced across; 6 large shrimp, well washed; 6 Dublin bay prawns (Nephrops norvegicus), well washed; 12 mussels, well scrubbed and the beards removed; 2 cuttlefish (or squid), cleaned, skinned and sliced into rings; 2 1/2 cup rice

Paella de Mariscos

Ingredients

3 pints water
2 small tomatoes, peeled and chopped - one for broth and one for the paella
1 whole head of garlic, the coarse outer skin removed
2 large onions, peeled, one whole and the other finely chopped
Salt to taste
1 bay leaf
1 to 2 sprigs parsley
1/2 to 1 cup good olive oil
1 spiny lobster, cooked, shell removed and the meat sliced across
6 large shrimp, well washed
6 Dublin bay prawns (Nephrops norvegicus), well washed
12 mussels, well scrubbed and the beards removed
2 cuttlefish (or squid), cleaned, skinned and sliced into rings
2 1/2 cups rice

Instructions

(Seafood Paella). for 4 people:. Boil together one of the tomatoes, the head of garlic, the whole onion, some salt, the bay leaf and the parsley, letting it all cook for 15 minutes to make a seasoned broth. (You will need 3 1/2 cups of it, strained and almost boiling.) Put the oil into the skillet, heat it, then saute the lobster meat and the other seafood, the finely chopped onion and the remaining chopped tomato. Add the rice and stir it in. Add the broth and cook at a full boil for 25 minutes. Serve this paella, in the pan in which it was cooked, immediately after removing it from the heat.