Ingredients for 4 people:

•  Olive oil
•  3 cloves of garlic
•  400 g of rice
•  600 g of calamari
•  Saffron
•  1 litre of fish broth
•  4 Dublin Bay prawns
•  Colourant
•  8 prawns
•  Paprika
•  5 tablespoonfuls of crushed tomato
•  Onion
•  Salt

Let’s do it!
Heat the oil in a good-sized paella pan. In the meantime, peel and chop up the onion.

Keep going!
Once the oil is hot, add the chopped onion and the 3 garlic cloves and wait for it to brown. Once the onion and the garlic cloves are brown, add the calamari (chopped up) and let it all cook in the oil.

Don’t stop!
Once the calamari are more or less cooked, add the 5 tablespoonfuls of crushed tomato. Stir it in well with a wooden ladle to make sure that it mixes with the oil and covers the calamari. Add the paprika after about five minutes and stir again.

Time for the rice!
Once you have mixed the paprika in, add 400 g of rice and stir it all well. Add the saffron and cook slowly before adding 1 litre of fish broth. Finally, stir in the saffron, add a pinch of salt or a stock cube to heighten the flavour.

Bring on the prawns!
When the liquid no longer covers the rice, add the Dublin Bay prawns and prawns and cook for 20 minutes over a medium heat. Remember to stir from time to time to prevent it from sticking to the paella pan. Leave it for a few minutes before serving and then tuck in.