@fanaticook recipe: Dry rice with cuttlefish and prawns
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
STEP BY STEP
1.- We cut the cuttlefish
We prepare the cuttlefish, it is recommended to cut it first horizontally and then vertically to obtain square cuts or "dices" of cuttlefish.
2.- Cut the heads off the prawns
Next we cut the heads of the prawns, do not throw them away, reserve them on a separate plate.
3.- Remove intestine
Don't forget to remove the intestine of the shrimp, otherwise the bitter taste will spread through our rice when we cook it.
4.- Infuse the oil in the heads of the prawns
Heat the olive oil and add the shrimp heads to infuse the oil with its flavor. Once infused, remove the heads and save the oil.
5.- Cook the prawns
Add the infused olive oil to the paella and cook the prawns. Once cooked, reserve them on a separate plate.
6.- Cook the cuttlefish
Next, do the same with the cuttlefish pieces, but this time spread the cuttlefish on the sides of the paella.
7.- Pearl the rice
Add the grated tomato and paprika, cook it and later add the rice to make it pearly for 2 minutes.
8.- Add the fumet
Once we have the pearly rice, we add the broth.
9.- Add the infused saffron
After the broth we add our saffron infusion which we prepared previously or between the previous steps.
10.- Add the prawns
Near the end of our rice, dress the rice with the prawns, let it finish and enjoy!
Having followed these steps, you will have on your table a delicious dry rice with cuttlefish and prawns, all the flavor of the sea for you and your guests.
Fanaticook
Jose, an Aragonese based in Madrid, loves to share his passion for cooking with everyone through social media, especially his signature rice dishes.
He loves experimenting with different ingredients and techniques to create unique recipes that surprise our taste buds.
He also likes to stay up to date with the latest culinary trends and cooking techniques to improve his skills and share them in each post, teaching his audience both his own recipes and the new culinary techniques he has learned.
Every week he posts new recipes on his Instagram account, where rice dishes always receive a special mention.
"I hope you enjoy preparing and tasting them as much as I do"