Monumental Mixed Sea and Land Paella on the Embers

Instructions

1. 1
   Prepare an outdoor fire with charcoal or wood until you obtain live, stable embers. Place the paella pan on a firm, level rack.
2. 2
   Pour the olive oil into the hot paella pan and add the beef, pork and chicken cubes. Sear the meats, stirring constantly until they are well browned on all sides.
3. 3
   Add the chopped onion and green pepper cubes to the paella pan, sautéing until the onion is translucent and the vegetables soften.
4. 4
   Add the tomato puree and sweet paprika, mixing well with the meats and vegetables. Let this sauce reduce for a few minutes until it thickens and acquires an intense color.
5. 5
   Distribute the rice evenly throughout the paella pan and stir gently for a couple of minutes so that the grains are coated with the sauce.
6. 6
   Carefully pour the hot seafood broth (previously infused with saffron and seasoned with salt) over the rice. From this moment on, you should no longer stir the rice.
7. 7
   Maintain an even boil by controlling the intensity of the embers. After 10 minutes, when the liquid has reduced a little and the rice begins to appear, distribute the peeled shrimp, whole prawns and squid over the entire surface.
8. 8
   Strategically arrange the clams in their shell, sinking them slightly into the rice.
9. 9
   Continue cooking until the broth has been completely absorbed, the rice is cooked and the seafood is cooked (pay attention to the sound: a slight crackling indicates that the desired 'socarrat' is forming on the bottom without burning).
10. 10
    Remove the paella pan from the coals, cover it lightly with newspaper or a clean cloth, and let the paella rest for 5 to 10 minutes before moving it to the center of the table.