Today I present you a tasty honeyed rice with prawns and cuttlefish. This recipe is very easy, rich, highly nutritious, good for our health in general and restorative that with these days of so much cold it will come as pearls to tone the body.
I was already looking forward to this dish that if you prepare it with a good broth or seafood smoked you will be crazy. It is made with this type of broth so that it does not lose flavor.
The truth is that if you don’t feel like sweet and you like dry rice better, you make half the broth and the matter is resolved and if, on the contrary, what you want is a soupy rice , add a little more smoke and that’s it.
So, if you want a good little rice to eat this Sunday with your family, go ahead and go to the kitchen and I assure you that you will not regret it !!!
Creamy rice with prawns and cuttlefish: videoreceta
Ingredients:
- 1/2 large or medium cuttlefish
- 500 gr of prawns or prawns
- 400 gr of Bomba rice
- 2 tomatoes
- 2 onions
- 1/2 fleshy red pepper
- 1 glass of white wine
- Extra virgin olive oil
- Salt
- Saffron
- Parsley
- 1/2 teaspoon of sweet paprika
Recipe to make the Creamy Rice
The first thing is to prepare the broth, so put a pot with a drizzle of oil over medium-low heat and add the chopped onion. While it is sautéing, peel the prawns (leave a few with skin to decorate).
When you see that it is transparent, add the heads, the shrimp skins and a little salt and with a saucepan you crush them so that they release all the juice. As soon as they turn pink, add a few sprigs of parsley, the wine and let the alcohol evaporate. When it reduces, add 2 liters of water, cover the pot and cook for 20 minutes over medium heat.
In the meantime, prepare the cuttlefish. Take off the legs and fins and cut what you have into small squares.
After that time, strain the broth and do the same operation as before with the saucepan so that all the juice comes out and has more flavor. Cover the pot to keep it warm.
Put a paella pan or a casserole with a little oil and sauté all the prawns, both those that are peeled and those that are not. When the reservations are made on a plate.
In that same oil, sauté the finely chopped onion and pepper. When it is half sautéed, add the peeled and crushed tomato and the saffron. You cook it for a few minutes and reserve.
Add a little more oil to the pan and brown the cuttlefish. As soon as it is golden brown, add the sofrito, the rice and the paprika, stir it well so that they take on flavor.
Add the peeled prawns and a little salt. Let it brew for about 3 minutes.
Add the broth and raise the heat to bring it to a boil. As soon as it starts to bubble, you lower it keeping in mind that it has to keep boiling. Cook about 15 minutes or until the rice is done.
When there are 5 minutes to go, put the prawns whole and let them finish cooking.
Finally, when the rice is ready, remove it from the heat and cover it. Let it rest for about 5 minutes.
My tips and tricks
- Stir the rice occasionally to release the starch and thicken the broth.
- The pepper must be one of the grilled ones that has more meat and is tastier.
- If you do not have a mincer, the whole tomato can be substituted for canned crushed tomato.
- Take your time making the sauce to get all the flavor out of it.
- Do not throw away the remains of the cuttlefish, you can use it for other seafood or fish dishes.
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