A typical Spanish recipe with a twist

People :

4

Preparation time :

45 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 400 g small cuttlefish
  • 400 g giant prawns, peeled
  • 400 g bomba rice
  • 100 g pureed tomato
  • 2 cloves of garlic
  • Olive oil
  • 1 tablespoon sweet paprika
  • 4 packets squid ink
  • A few saffron threads
  • 2l. fish stock
Preparation
  1. Cut the prawns and the cuttlefish into squares.
  2. Heat some olive oil in a paella pan. When hot, add the cuttlefish and prawns and sauté slowly.
  3. Add the minced garlic along with the tomato and paprika.  Fry lightly and cover with stock.
  4. Then add the squid ink, saffron and salt to taste.  Let it boil for five minutes.
  5. Add the rice, sprinkling it evenly around the pan, and cook for approximately 20 minutes.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Media