Fumet

red bell pepper • green bell pepper • Potatoes (roughly broken into chunks) • fish stock (fumet) (about 1 liter) • onion • garlic • albacore tuna (about 500 grams) • Sweet paprika • Olive oil • Salt and pepper, to taste • white wine (about 60 ml) • Crushed tomatoes

bomba rice (about 200 grams) • cuttlefish (about 10 1/2 ounces or 300 grams) • large shrimp • small scallops (zamburiñas) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

bomba rice (about 200 grams) • cuttlefish (about 10 oz or 300 grams) • large shrimp • bay scallops (or small scallops) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

Fideo noodles (thin vermicelli) • Seafood and fish stock (fumet) • Shrimp • Squid (or cuttlefish) • Tomato • White wine • Cilantro • fish bouillon cube • Water • Crushed red pepper flakes • Smoked paprika (preferably from La Vera) • Black pepper •

parboiled rice (about 80 grams) • Salt • Yellow food coloring • large shrimp (about 300 grams) • Norway lobster or langoustine (about 300 grams) • live mussels • clams (about 250 grams) • squid (about 700 grams) • mussels • onion • garlic clove • tomatoes •

squid • onion • Garlic • La Fallera rice • fish stock or fumet • Saffron, De La Vera paprika powder • Salt and oil • Frozen red shrimp (medium-sized) • Crushed natural tomato