@laninavalenciana recipe: Rice with red shrimp, scallops and cuttlefish

Preparation time: 10 minutes. Cooking time: 38 minutes. People: 6.

TIME TO PERFORM EACH STEP

TECHNICAL TEAM:

Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.

• 1- Paella pan
• 2- Burner for paella pan
• 3- Tripod for gas burner
• 4- Gas regulator
• 5- Butane cylinder

TO WARM THE SEA

First of all, we lightly fry the red prawns, with the aim of extracting the juices, once obtained we remove and set aside.

Following this, we mark the scallops on both sides and fry the cuttlefish, remove and set aside.

WHITE WINE LIKE GRAIN OF RICE

Add the salmorreta to the paella and give it a glass of white wine, let it reduce.

When the liquids have evaporated, add the rice and sauté for 2-3 minutes.

WE PREPARE AND DECORATE

With all the ingredients ready, we introduce the red shrimp seafood fumet, let it cook for 15 minutes, having made sure beforehand that the rice has been distributed evenly over the surface of the paella.

Once finished, we decorate the rice with the shrimp, cuttlefish and scallops, don't forget to add the squid ink aioli, to give it that extra flavor.

With this last step, you can now bring this red shrimp, scallops and cuttlefish rice to the table, so that the flavor of the sea is not missing on the table, Arrocer@s!