Seafood Paella

Method

1. Clean the prawns: remove the intestinal vein, shell, and heads. Keep the heads and shells for the stock. Cut the squid into pieces. Cut the cod into small cubes.
2. Prepare the fish stock: in a pot, combine the prawn shells and heads, fish bones (from the cod), 1 clove garlic, 2 cherry tomatoes cut in half, and 1 liter of water. Bring to a boil and cook for 15 minutes. Season with salt and pepper, then strain.
3. Prepare the vegetables: cut half a red bell pepper and half a green bell pepper into small cubes. Finely chop 1 clove of garlic and less than half an onion. Grate the 2 tomatoes to obtain a pulp.
4. Heat olive oil in a paella pan or large skillet over medium heat. Add the chopped garlic, then add the large prawns. Season with salt and pepper and cook for about 1 minute per side. Remove and set aside.
5. In the same pan, add the chopped onion and cook for a minute. Add the three types of beans (flat beans, white Spanish beans, and cannellini beans) and cook on low heat for 7–8 minutes.
6. Add the saffron pistils and sweet paprika. Then add the food coloring (a mix of cornstarch and powdered saffron). Stir to release the aromas.
7. Add the cod pieces and squid. Season with salt. Add the diced bell peppers. Mix well and make a well in the center. Pour the tomato pulp into the well.
8. Pour the strained fish stock into the pan until it covers all the ingredients. For 4 servings, add 200 g of Bomba rice evenly over the top. Do not stir the rice after this point.
9. Cook on high heat for 7 minutes. Once it comes to a boil, reduce the heat to low and continue cooking for a total of 15–18 minutes.
10. About 5 minutes before the end of cooking, add the reserved large prawns, the small prawns, mussels, and clams. Cover with a lid and cook for 5 more minutes.
11. Turn off the heat and let the paella rest covered for 5 minutes. Uncover and serve hot.