Recipe by @cris_riceandmeal: blue crab rice, dirty cuttlefish and caramelized onion with red vermouth
INGREDIENTS:
STEP BY STEP
1.- We fry the crabs
Start the recipe by adding extra virgin olive oil to our paella and sautéing the blue crabs.
2.- We flambé the blue crabs
Once fried, turn them upside down and flambé them with a splash of whiskey, then remove them from the paella pan and set aside.
3.- We fry the dirty cuttlefish
With our crabs well cooked, add the dirty cuttlefish and sauté, once finished, reserve the cuttlefish.
4.- Fry the onion
After reserving the fried cuttlefish, add the chopped onion and sauté.
5.- Add the crushed paprika
In the process of frying the onion, we add the crushed red pepper.
6.- Add red vermouth
Once the pepper has reduced, add the glass of red vermouth.
7.- Add grated ripe tomato
Minutes later add the grated ripe tomato.
8.- Add cuttlefish again
Once it has sautéed a little, we add back the sautéed cuttlefish.
9.- We pearl the rice
Add the rice and mix it with the rest of the sauce.
10.- Add broth
Once pearly, add the 2 liters of broth to the paella.
11.- Add saffron and cook
When the broth begins to boil, add the infused saffron and let the paella cook.
If you want to learn how to make a good saffron infusion, visit our blog post
12.- Let it rest and decorate
While you let it rest for 5 minutes, decorate with the crabs. With this final step, you’ll have a blue crab rice with whole cuttlefish and caramelized onion in red vermouth — a seafood rice that will make you feel like you're by the sea without even setting foot on the beach. Enjoy it, rice lovers!
Cris rice and meal
My name is Cristóbal and I’m passionate about cooking in general and rice in particular. Since I was a child, I’ve grown up around the stoves of my grandmothers, aunt, and mother, all of whom have been connected to the hospitality industry for various reasons.
I’ve always enjoyed clearing my mind in the kitchen, but it wasn’t until a few years ago that I fully immersed myself in the world of rice, where I fell in love with its endless possibilities. I love discovering and learning more every day about its culture, its forms, and the sea of recipes it offers.