Double recipe from _comeydisfruta_: Seafood rice and black rice with squid
RECIPE OF "@_comeydisfruta_"
I am Sergio, a person who always does what he does with great enthusiasm and passion.
Rice has always been a tool for personal improvement in something that we can define as art.
For me, the star ingredient is always the Love you put into it.
Give in life what you always want to receive, and the result will surely be spectacular.
The kitchen is a world in many aspects. You experience, you feel, and you learn.
My love for rice came from when I was 14 years old. And every time I like to investigate and contrast more. And that's how you learn. Not from what they say, but from what is experienced.
Follow and discover innovative recipes and events on their Instagram @_comeydisfruta_.
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Preparation time: 25 minutes. Cooking time: 16 minutes. People: 3-4.
INGREDIENTS:
| 2 Red Prawns | 2 Crayfish |
| 2 Peeled shrimp | 1 Cuttlefish |
| 3 Ripe pear tomatoes | 1 Squid |
| Paprika | 400 gr of Albufera variety rice |
| 2L Fumet | Saffron Infusion |
| 1 Green pepper | Olive oil |
| Salt (to our liking) | |
TIME TO PERFORM EACH STEP
| 1- Fry the seafood, remove and reserve | 4 Minutes |
| 2 - Sauté the onion and green pepper | 5 Minutes |
| 3 - Add the grated tomato and poach well | 4 Minutes |
| 4 -Â Add the cuttlefish and squid and fry | 3 Minutes |
| 5 - Add the paprika and rice | 4 Minute |
| 6 - Pour the fumet | 5 Minutes |
| 7 - Cooking | 16 Minutes |
| Total: | 41 Minutes |
STEP BY STEP
MARK THE PRAWNS AND SEAFOOD
First of all, we sauté the seafood (black rice) on one side and the peeled shrimp (seafood rice) on the other.
While the seafood is being marked, chop both the green pepper and the red onion.
PEPPER AND ONION
Then we remove and reserve the prawns and seafood, add the pepper and onion and let them prepare.
Grate the tomatoes and add them along with the onion and pepper, let them cook so that they can prepare our sauce.
SQUID AND SEPIA
While our stir-fry is preparing, we have to cut the squid for the black rice and for the seafood rice we will cut the cuttlefish into cubes.
Add the cuttlefish and squid, stir three times and then add the paprika.
RICE, INK AND SAFFRON
Shortly after we will add the rice and pearl it.
A few minutes later, add the black squid ink to the black rice, mix well in both cases.
FUMET
After the rice has become pearly, we will add the homemade fumet.
Then we add the saffron infusion to the seafood rice. Now all that remains is to stop the cooking process.
DECORATE AND EAT
Now we only have to decorate it beautifully to show off to your friends the double paella you have made.
Having followed these steps you have on your table a double paella of seafood rice and black rice with squid, choose the one you like the most or mix the flavors and enjoy!
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-Â 2 flavor multi tasting paella pan
- 2-Â Burner for paella pan
- 3-Â Tripod for gas burner
- 4-Â Gas regulator
- 5- Gas cylinder
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