Seafood paella à la Bertha

600 gm risotto rice
1 medium cuttlefish/squid
12 prawns
100 gm clams
250 gm mussels
1 white onion
1 green bell pepper
4 small ripe tomatoes
2 dl olive oil
3 cloves garlic
salt
1.5 l fish broth
Optional: pork ribs 300gr, chicken (adobo cut) 200gr, green peas, green beans, artichokes’ hearts, etc.

Heat up the oil in a flat pan and fry cuttlefish; and prawns a little bit only. Remove and in the same oil fry onion, green pepper and tomato very finely chopped. Let it fry until water is evaporated and colour is dark red or brown. Add cuttlefish back in the pan and the rice, and stir well with a spoon.

Add hot boiling broth on it; add prawns, clams and mussels (previously opened with steam).

Cook at high for about 4 minutes, taste and add salt if necessary; and add the garlic, chopped.Cook for about 16 to 18 minutes at low fire.