Recipe by @cocinandoparati10: Creamy rice with crayfish, prawns and cuttlefish
RECIPE OF "Cocinando para ti 10"
Cooking for you, is made up of Jimena, who is from Mendoza, Argentina, who cooks. His hobby began as a child, since her grandmother Antonia, a Spanish immigrant from the city of Murcia, instilled in her her passion for cooking. MarÃa is from Valencia and specialized in gastronomic photography.
We really enjoy what we do, researching and learning every day in this fascinating world of cooking and its rice dishes, combining gastronomy with the art of photography, to provide our families and followers with new flavors.
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Preparation time: 19 minutes, Cooking time: 15 minutes, 2 People
INGREDIENTS:
| 180 g of round rice | 5 Crayfish |
| 100 g of prawns | 100 gr cuttlefish or poton |
| 1/2 green pepper | 1/2 purple onion |
| 1 teaspoon of paprika | 2 teaspoons of salmorreta |
| Fish stock | 7 Filaments of Saffron |
| salt (to our taste) | Olive oil |
TIME TO PERFORM EACH STEP
| Â 1- Brown the crayfish and prawns and remove | 3 Minutes |
| 2- Sauté the pepper and onion | 2 Minutes |
| Â 3- Add paprika and integrate salmorreta | 2 Minutes |
| 4- Incorporate crayfish and integrate | 5 Minutes |
| Â 5- Pour the boiling fumet and add saffron infusion | 2 Minutes |
| 6 - Add the rice, cook over high heat | 5 Minutes |
| 7 - Add the crayfish, cook over medium heat | 5 Minutes |
| 8 - In the last 5 minutes, add the prawns and cook over low heat. | 5 Minutes |
| 9 - Let it rest for 5 minutes | 5 Minutes |
| Total: | 34 Minutes |
STEP BY STEP
COOK THE SEAFOOD
Start this recipe by adding oil to the paella, when the oil is hot, sauté the prawn heads, when they turn orange, mash them with a spoon to obtain the juice and set them aside.
Then add the crayfish, round and round, and set aside.
LAST SEAFOOD AND START WITH THE SOFRITO
Carry out the previous process again with the prawns and reserve them.
With our seafood cooked and ready, we add the pepper and red onion, sauté until both take on a golden color.
SALMORRETA AND POTÓN
Add the paprika and quickly introduce the salmorreta.
Add the cuttlefish or porton and integrate it with our sauce.
FUMET AND RICE
With our sofrito finished, we introduce the boiling fumet into our paella and the saffron infusion.
Then add the rice and let it cook over high heat.
YUMMY, YUMMY PRAWN
Add the crayfish and, in the last 5 minutes, we add the prawns to our rice.
Having followed these steps, the only thing left is to plate this delicious creamy rice with crayfish, prawns and cuttlefish, take advantage of it and ensure that there is no broth left, arrocer@s.
TECHNICAL EQUIPMENT:
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 Deep pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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