Recipe by @cris_riceandmeal: blue crab rice, dirty cuttlefish and caramelized onion with red vermouth
RECIPE OF "Cris rice and meal"
My name is Cristóbal and I am passionate about cooking in general and rice in particular. Since I was little I have lived in the kitchens of my grandmothers, aunt and mother, who have had a relationship with the hospitality industry for different reasons.
I always liked clearing my mind with pans, but it wasn't until a few years ago that I entered the world of rice, where I fell in love with all its possibilities. I love discovering and continuing to learn every day about its culture and different ways, as well as its sea of different recipes.
Preparation time: 34 minutes, Cooking time: 18 minutes, 4 People
INGREDIENTS
| 3 medium size blue crabs | 1 red onion |
| 1/2 red pepper | 400 gr senia rice |
| 250 g of grated ripe tomato | 3 garlic cloves |
| 1 dirty cuttlefish | 1/2 glass red vermouth |
| 1/2 glass whiskey | sweet paprika |
| saffron threads | Salt (to our liking) |
| 150 gr of extra virgin olive oil | 2 liters of fish stock |
TIME TO PERFORM EACH STEP
| Â 1- Heat oil and fry the crabs | 3 Minutes |
| 2- Flambé the blue crabs | 2 Minutes |
| Â 3- Fry the dirty cuttlefish | 5 Minutes |
| 4- Sauté the onion | 2 Minutes |
|  5-Sauté the crushed pepper and let it reduce. | 2 Minutes |
| 6 - Add red vermouth | 3 Minutes |
| 7 - Add grated ripe tomato and reintroduce the dirty cuttlefish. | 3 Minutes |
| 8 - Pearl the rice | 5 Minutes |
| 9 - Add broth infused with saffron | 4 Minutes |
| 10 - Cook the rice | 18 Minutes |
| 11 - Let it rest and decorate | 5 Minutes |
| Total: | 52 Minutes |
Step by step
BLUE CRABS IN RED FLAMES
Start the recipe by adding extra virgin olive oil to our paella and sautéing 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.
FRY THE DIRTY SEPIA AND THE ONION
With our crabs well cooked, add the dirty cuttlefish and sauté, once finished, reserve the cuttlefish.
After reserving the fried cuttlefish, add the chopped onion and sauté.
FRY PEPPER WITH A GLASS OF VERMOUTH
In the process of frying the onion, we add the crushed red pepper.
Once the pepper has reduced, add the glass of red vermouth.
ADD TOMATO AND RE-INTRODUCE THE SEPIA
Minutes later add the grated ripe tomato.
Once it has sautéed a little, we add back the sautéed cuttlefish.
PEARL THE RICE AND ADD THE BROTH
Add the rice and mix it with the rest of the sauce.
Once pearly, add the 2 liters of broth to the paella.
ADD BROTH, COOK AND FINISH
When the broth begins to boil, add the infused saffron and let the paella cook.
While you let it rest for 5 minutes, decorate with the crabs. With this last step completed you will have blue crab rice, dirty cuttlefish and caramelized onion with red vermouth, a seafood rice that will make you feel like you are in the sea without even having a foot on the beach. Enjoy it, paella lovers!
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1-Â Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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