½teaspoonof freshly-cracked black pepper(freshly-cracked, or ground), (or more, to taste)
For the rice
¼of olive oil
1red bell pepper
1tomato(large), diced
¼cuppeas
⅓cupof pitted black olives
1onceof cuttlefish ink[30 ml], or squid ink (about 1 tablespoon)
3cupsrice
2poundof shrimp(large, uncooked and peeled), [1.8 kg]
2½poundsof seafood mixturewith mussels and clams [1.8 kg]
1quartof fish broth(per instructions below)
Instructions
Step 1: Combining ingredients for the broth
Place fish heads, shrimp peels and heads, saffron, bay leaves, garlic, onion, and parsley in a large stockpot.Add 1 quart [1 liter] of water.
Step 2: Simmering the seafood broth
Cook over low heat for an hour, adding water as it becomes necessary to maintain the same level.Once finished simmering, season with salt and pepper to taste (this is the level of salt the rice will have).
Step 3: Sieving the broth
Sieve: Sieve to get rid of solids. Set it aside.
Step 4: Sautéeing ingredients
In a large skillet that has a lid, heat oil over medium-high heat. Add bell pepper, tomato, and peas. Sauté for 30 seconds, or until heated through.Add olives and ink,andmix well.
Step 5: Adding the rice
Pour in broth (one quart [1 liter]) and lower the temperature to medium heat. When it breaks the boil add rice and mix well. Simmer until almost all the liquid has evaporated.Add shrimp and seafood medley. Mix well.
Step 6: Cooking the rice
Lower temperature to low, cover with a tight-fitting lid and simmer for 20 mins. Uncover and stir, moving rice from the top to the bottom and vice-versa.Cover again and simmer for another 5 minutes. Rice should be firm but cooked through. If it becomes necessary cover and simmer for another 5 minutes.
Step 7: Serving
Serving: Remove from the heat once cooked, and serve hot.