Name: Seafood Aligue Paella
Yield: 8
Ingredients: ½ cup olive oil; 3 pcs small onion; 2 pcs garlic; 250 g mussels in shell; 250 g clams in shell; 200 g shrimps; 100 g squid rings; 3 pcs small bell peppers; 3 pcs chorizo bilbao; 1 ½ bottle aligue; 4 cups beef stock; 2 ½ cups jasmine or paella rice; 1 pc lemon

In a pan, sauté onions and garlic in 2 tablespoons olive oil until fragrant. Increase heat and sauté the seafood whilst stirring regularly, starting with the mussels, clams, shrimps, and squid rings. Separate the seafood from the liquid and set it aside in separate bowls.

In a heated paella pan with the remaining olive oil, sauté onion, garlic, and bell peppers to make sofrito. Simmer until mushy.

Sauté chorizo bilbao and aligue in sofrito, mixing well.

Add seafood liquid and beef stock. Add rice, stir until evenly distributed, and cover with foil to cook.

Arrange seafood overcooked paella rice and cover with foil to complete cooking.

Serve hot, squeeze lemon juice over the paella, and enjoy!