Cuttlefish and Sardine Paella

Instructions

1. 1

   Clean and cut the cuttlefish into bite-sized pieces.

2. 2

   Clean the sardines, removing the heads and bones, and cut them into smaller pieces.

3. 3

   Heat the olive oil in a large paella pan over medium heat.

4. 4

   Add the chopped onion and garlic, and sauté until the onion becomes translucent.

5. 5

   Add the red bell pepper, cut into strips, and cook for a few more minutes.

6. 6

   Stir in the arborio rice, ensuring it is well coated with the oil and vegetables.

7. 7

   Add the saffron and stir to combine.

8. 8

   Pour in the fish stock and bring to a simmer.

9. 9

   Add the cuttlefish and sardines to the pan, distributing them evenly.

10. 10

    Season with salt and black pepper to taste.

11. 11

    Allow the paella to cook without stirring, until the rice is tender and the liquid is absorbed, about 20-25 minutes.

12. 12

    Once cooked, remove from heat and let it rest for a few minutes before serving.

13. 13

    Serve the paella hot, garnished with lemon wedges if desired.