RECIPE OF "Cook Obsession"
Having studied at the high cooking school Le Cordon Bleu, Felix Vallugera delights us, either in his workshops or by sharing his recipes and knowledge on Instagram, with dry rice recipes not only proven by his gastronomic knowledge, but also by his scientific aspect.
With his studies at Le Cordon Bleu completed, Felix begins to consider mixing his gastronomic knowledge with the scientific desire to methodize dry rice, whose knowledge and information is not only scarce but full of false myths and legends.
It is during the Covid pandemic, where he offers advice and resolves doubts on the networks, where the idea of creating workshops arises where he can best explain his knowledge of dry and thin-layer rice. Today he continues to offer us his knowledge through these workshops, whose knowledge is verified by Wikipaella itself, which in July 2022 awarded him the innovation award for his innovative process for rice production.
Follow and discover their innovative recipes on their Instagram @cook_obsession.
Preparation time: 20 minutes. Cooking time: 81 minutes. People: 4 stew/ 2 rice.
As it is a preparation that takes time, cook obsession recommends that we take advantage and make more quantities. This way we will be more efficient and we will have “sofrito” of cuttlefish for another day. We make a stir-fry for 4 people that we will then divide into two since, in this case, the rice is for two people. We can also do it the day before and freeze the other half.
INGREDIENTS FOR THE STEW (SOFRITO):
| 2 dirty cuttlefish with their syrup and ink |
1 purple onion |
| 1 green pepper |
2 ripe tomatoes |
| 40 ml White wine |
80 ml of olive oil |
| Salt (to our taste) |
INGREDIENTS FOR RICE:
| 250 g of Bahia Rice |
4 g of salt |
| 50 g of olive oil |
1460 g cuttlefish broth |
| 200 g cuttlefish stew |
350 g cuttlefish |
| All-i-oli (to our taste) |
TIME TO PERFORM EACH STEP
| 1- Make stir-fry |
60 Minutes |
| 2- Heat oil |
1 Minute |
| 3- Pearl rice |
1 Minute |
| 4- Cook rice |
17 Minutes |
| 5- Dress |
2 Minutes |
| 6- Let it rest |
5 Minutes |
| Total: |
86 Minutes |
TECHNICAL EQUIPMENT:
Simple, we simply need the paella or paella pan of special thickness and an adjustable heat source such as a gas burner and protected from air and dirt with the paella pan legs. For greater convenience when cooking paella, we can include a tripod for gas stoves. A gas regulator with its hose for the butane bottle is important.
WHERE THERE IS CUTTERFISH, DON'T GIVE US ANOTHER SEAFOOD
We are going to need 2 cuttlefish, preferably soaked with their sauce and ink to give all the cuttlefish flavor to our broth, 1 red onion, 1 green pepper, 2 ripe tomatoes, olive oil, white wine, salt, cuttlefish and all-i- Oli.
The first thing of all is to prepare our cuttlefish, so we have to open them in half, remove the ink sac, take out its interiors, cut off its head, remove the beak and siphon and thus finally we will arrive at the delicious melva, a sac ocher where we can obtain an unmatched sauce. Once we remove the bone, we separate the wings of the cuttlefish and clean them, then we chop them up and have them ready for use.
LET'S TOAST!
We add the cuttlefish pieces without oil to the paella and toast them until they turn a slightly golden color.
Following this we add the red onion and season it with a little salt.
WE ADD SOMETHING MORE GREEN
After deglazing the previous ingredients with their own juice, we add the green pepper.
After toasting the pepper a little, we add the grated tomato and stir so that it mixes and spreads throughout the paella. We cook it with a lid.
SPREAD OF WINE AND INK
After uncovering, we add a splash of wine and wait until it has evaporated.
With the wine evaporated, we introduce the ink and the melsa, stir to homogenize everything and then add a little extra virgin olive oil and cook.
NOW LET'S MAKE THE BROTH
With all the ingredients prepared, we add the water to make broth (copon!)
With the water added, cover and let it cook, now we have prepared the broth for the cuttlefish rice. We note that it is necessary to strain it in order to save the cuttlefish and introduce it later into the rice.
LET'S START THE RICE
With the broth ready, prepare the paella, first of all we add olive oil to its surface.
Followed by this, we add salt (to our own taste)
RICE AND BROTH
While the oil and salt are heating, we add the rice and pearl it.
With our rice ready, we calculate the amount of broth needed and add it to the paella.
WE ADD CUTTLEFISH AND PREPARE IT
While the rice is cooking, we add the cuttlefish again, which we previously separated from the broth.
Following this, we cook the cuttlefish. First of all, we remove the bone, we don't want to be surprised when we take a bite. We put oil in a frying pan, add the cuttlefish and sauté. When they are ready we reserve them for later.
WE DRESS THE RICE AND PUT ALLIOLI
When the rice is finished, we dress it with the sepietas that we have prepared.
To finish, we put a little all-i-oli over the rice. Although if you know that some of the diners do not like it, you can reserve it in a bowl and add it to your portion of the rice.
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