@fanaticook recipe: Dry rice with cuttlefish and prawns
RECIPE OF "Fanaticook"
Jose, Aragones living in Madrid who, as he enjoys food, loves to share with everyone through the networks his passion for cooking and in particular signature rice dishes.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to stay updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his audience both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes on their Instagram @fanaticook.
Preparation time: 1 hour and 10 minutes, Cooking time: 32 minutes, 4 People
INGREDIENTS:
| 300 gr of rice | 1 medium sized cuttlefish |
| Prawns | Olive oil and salt |
| 1 Purple onion | 1 Green pepper |
| 1 Grated mature tomato | Garlic |
| Sweet Paprika | 1,2 of broth |
| 1 glass of saffron infusion | |
TIME TO PERFORM EACH STEP
| 1- Infuse the oil | 3 Minutes |
| 2- Cook the cuttlefish | 6 Minutes |
| 3- Cook the prawns | 4 Minutes |
| 4- Make the stir-fry | 2 Minutes |
| 5- Pearl the rice with rest of the ingredients | 2 Minutes |
| 6 - Add stock and saffron infusion | 16 Minutes |
| 7 - Socarrat | 1 Minute |
| Total: | 32 Minutes |
TECHNICAL EQUIPMENT:
In the case of this recipe, we have made the rice in a paella pan, but you can do it at home with the typical paella or paella pan and an adjustable heat source such as a gas burner, protected from air and dirt with the legs for paella burners. 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.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
STEP BY STEP
CUTTLEFISH AND PRAWNS, SO YUMMY
We prepare the cuttlefish, it is recommended to cut it first horizontally and then vertically to obtain square cuts or "dices" of cuttlefish.
Next we cut the heads of the prawns, do not throw them away, reserve them on a separate plate.
EVERYTHING OF THE PRAWN IS USED
Don't forget to remove the intestine of the shrimp, otherwise the bitter taste will spread through our rice when we cook it.
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.
TO PREPARE THE SEAFOOD
Add the infused olive oil to the paella and cook the prawns. Once cooked, reserve them on a separate plate.
Next, do the same with the cuttlefish pieces, but this time spread the cuttlefish on the sides of the paella.
STIRFRY AND BROTH
Add the grated tomato and paprika, cook it and later add the rice to make it pearly for 2 minutes.
Once we have the pearly rice, we add the broth.
SAFFRON AND PRAWN INFUSION
After the broth we add our saffron infusion which we prepared previously or between the previous steps.
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 delicious dry rice with cuttlefish and prawns, all the flavor of the sea for you and your guests.
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