@fanaticook recipe: Dry rice with cuttlefish and prawns

Preparation time: 1 hour and 10 minutes, Cooking time: 32 minutes, 4 People

TIME TO PERFORM EACH STEP

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

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!