@cook_obsession recipe: Cuttlefish rice
TIPS:
INGREDIENTS:
INGREDIENTS FOR THE STEW (SOFRITO):
INGREDIENTS FOR RICE:
STEP BY STEP
1.- 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.
2.- Clean the cuttlefish
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.
3.- Toast the cuttlefish
We add the cuttlefish pieces without oil to the paella and toast them until they turn a slightly golden color.
4.- Add the red onion
Following this we add the red onion and season it with a little salt.
5.- Add the pepper
After deglazing the previous ingredients with their own juice, we add the green pepper.
6.- Add the tomato
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.
7.- Add wine
After uncovering, we add a splash of wine and wait until it has evaporated.
8.- Add the ink
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.
9.- Add water
With all the ingredients prepared, we add the water to make broth (copon!)
10.- Cover
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.
11.- Add oil
With the broth ready, prepare the paella, first of all we add olive oil to its surface.
12.- Add salt
Followed by this, we add salt (to our own taste)
13.- Pearl the rice
While the oil and salt are heating, we add the rice and pearl it.
14.- Add the broth
With our rice ready, we calculate the amount of broth needed and add it to the paella.
15.- Add the cuttlefish again
While the rice is cooking, we add the cuttlefish again, which we previously separated from the broth.
16.- Cook the small cuttlefish
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.
17.- Decore with the small cuttlefish
When the rice is finished, we dress it with the sepietas that we have prepared.
18.- Add all-i-oli
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.
Cook Obsession
Having studied at the prestigious culinary school Le Cordon Bleu, Felix Vallugera delights us—whether in his workshops or by sharing his recipes and knowledge on Instagram—with dry rice dishes that are not only supported by his gastronomic expertise, but also by his scientific approach.
After completing his studies at Le Cordon Bleu, Felix began to consider blending his culinary knowledge with a scientific desire to systematize the art of dry rice dishes, a field often lacking reliable information and full of myths and misconceptions.
It was during the Covid pandemic, while offering advice and answering questions on social media, that the idea of creating workshops arose—where he could best share his knowledge about dry and thin-layer rice dishes. Today, he continues to offer his insights through these workshops, knowledge that has been validated by Wikipaella itself, which awarded him the Innovation Prize in July 2022 for his groundbreaking rice preparation process.
Follow and discover his innovative recipes on his Instagram @cook_obsession