1

Make the fire with coal. Don't add the pinecones yet.

2

Collect some pinecones - those need to be added just before the rice is added to provide a boost to the strength of the fire

3

Use the fire to cook the paella

4

Make the sofrito with the fresh tomato and very finely cut onion

5

Cut the green pepper and fry it a bit

6

Peel the artichokes and cut them in pieces. Remove the leaves from outside

7

Fry the Galeras in the pan and take them out. If you don't find them that's ok, you can put shrimps instead.

8

Cut the calamari, remove the ink. Clean the inside but don't flush it with a lot of water. Otherwise a lot of good taste will be gone.

9

Dissolve the black ink with water

10

Make the fish stock by boiling fish and parts of fish in water - filter the remaining a from the fish and keep the stock.

11

Remove the parts of the fish after it has been filtered.

12

Make the all-i- oli by hand (recipe on another post)

13

Rice has to be calasparra or bomba

14

Fry the calamari a bit and put it aside

14

Add the galeras or shrimps

15

Add the rice and artichokes as well as the green pepper. Fry the rice a bit without pouring the water

16

Add the fish stock

17

Cook for 8 min at high fire strength, then for 10 min at low fire strength.

18

Add the ink and mix well with all the rice after 8 min

20

Remove and keep cover with a linen or aluminum foil for 5 min. Then enjoy!