Recipe by @cocinandoparati10: Creamy rice with crayfish, prawns and cuttlefish
INGREDIENTS:
STEP BY STEP
1.- Brown the shrimp heads
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.
2.- Brown the crayfish
Then add the crayfish, round and round, and set aside.
3.- Brown the prawns
Carry out the previous process again with the prawns and reserve them.
4.- Fry the pepper and onion
With our seafood cooked and ready, we add the pepper and red onion, sauté until both take on a golden color.
5.- Add paprika and mix in the salmorreta
Add the paprika and quickly introduce the salmorreta.
If you want to learn how to make a great salmorreta for your paella, visit our salmorreta recipe.
6.- Add cuttlefish and integrate
Add the cuttlefish or porton and integrate it with our sauce.
7.- Pour the boiling fumet and add saffron infusion
With our sofrito finished, we introduce the boiling fumet into our paella and the saffron infusion.
If you want to learn how to make a good saffron infusion, visit our blog post
8.- Add the rice
Then add the rice and let it cook over high heat.
9.- Add the prawns
Add the crayfish and, in the last 5 minutes, we add the prawns to our rice.
10.- Let it rest and enjoy
Finally, let it rest for 5 minutes.
Having followed these steps, all that's left is to plate this delicious creamy rice with Norway lobsters, prawns, and cuttlefish. Enjoy, and make sure there’s no broth left, rice lovers!
Cocinando para ti 10
Cooking for you is made up of Jimena, who is from Mendoza, Argentina, and does the cooking. Her passion began as a child, as her grandmother Antonia, a Spanish immigrant from the city of Murcia, instilled in her a love for cooking.
We really enjoy what we do, researching and learning every day in this fascinating world of cooking and rice dishes, combining gastronomy with the art of photography to bring new flavors to our families and followers.