Paella with langoustine and scallops

Ingredients for 4 servings:

Round rice 160 g

Langoustines 1 pc.

Scallops 100 g

Cuttlefish 80 g

Shrimp 100 g

Garlic 1 clove

Olive oil 10 ml

Fish broth 700 ml

Salt to taste

Saffron a pinch

Preparation:

1. Brew saffron with 500 ml of water. Cut the langoustine in half, peel the shrimp.
2. Pour olive oil into a flat frying pan, throw a crushed clove of garlic into it, fry the seafood for fifteen to twenty seconds and pour 100 ml of saffron water over them.
3. When the seafood is colored with saffron, pour the broth into the pan, bring to a boil and gradually pour in the uncooked rice.
4. Turn down the heat, cook the paella for 15 minutes, so that the rice completely absorbs the broth. Add salt, if necessary, and serve.