How to make
Clean the calamari and the cuttlefish and cut them into small cubes.
Peel half of the shrimp and in a pan with a little olive oil and salt, fry the peels, by pressing the heads so that everything is released from them.
Pour the brandy, flambé and when you put out the fire, pour enough water to cover them by about 2 fingers. Add the bay leaves and peppercorns and cook over moderate heat for 15 minutes. Strain and keep it aside.
In another pan with a little olive oil, seal the pieces of cuttlefish and calamari over high heat. Pour the white wine and cook until it has evaporated halfway, then add the mussels and shake them until they open up. Remove the seafood and pour the liquid into the previously prepared concentrated broth.
Finely chop the onion and garlic and grate the tomatoes.
Fry the onion in the remaining olive oil with a little salt until softened and lightly browned. Pour the tomatoes with the garlic and the spoonful of sugar and stir for 2-3 minutes.
Pour in the rice and fry it for 2 minutes, then pour the concentrated broth and add water - as much as the proportion of rice you use requires - about 2.5-3 parts of liquid to 1 part of rice.
Add the pieces of cuttlefish and calamari plus the saffron and mix. Season with more salt and transfer into a baking pan. It is best that the baking pan is quite wide so that the layer of rice is as thin as possible. I use a paella pan, which is perfect for this purpose and it turns out something like seafood paella, but not on the stove like the original, but in the oven, as we will prepare it in this recipe.
Place in a 390°F (200°C) oven for 15 minutes, then add the shrimp (peeled and unpeeled and bake for another 5-6 minutes. You can skip this step if you decide to cook the shrimp separately, by sealing them briefly in a pan and adding them to the dish at the end.
Once done, remove from the oven, arrange the mussels and if desired, add lemon wedges and leave it for 5 minutes before serving.
Enjoy your meal!
