Steps
- 1
Tostar los Gambones en aceite de oliva para que suelten el jugo y sacarlos antes que se cuecen
- 2
Freir los pimientos en el aciete de los Gambones
- 3
Anadir el Ajo y la ceboya
- 4
Anadir los tomates
- 5
Anadir los calamares
- 6
Anadir las almejas
- 7
Anadir el caldo de los mejillones
- 8
Anadir la sal
- 9
Anadir el caldo para paella o agua, 1 baso por persona
- 10
Anadir el arroz, medio basso por persona
- 11
Anadir los Gambones y los mejillones
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