Here is a tasty recipe: Rice with artichokes and cuttlefish. Enjoy it!!
300 g rice
500 g of cuttlefish
2 ripe tomatoes
Saffron or colouring
Ingredients for fish stock
250 g of rock fish
1 litre of water
For the stock
We put the water in a pot, fish, peeled onion, the bay leaf and a pinch of salt. Boil some 15 minutes, by removing the foam you go doing. Strain it and it reserves. The broth can be made the day before.
Peel the onion and cut into small pieces
Grate the tomatoes.
Cut the stem and the top of the artichokes, the tougher outer leaves removed. When have lists, the lamimanos and so rust does not leave them in a bowl with water and lemon juice.
Wash and cut the squid into cubes.
Drain the artichokes and salted them.
Put a little oil in a paella pan, Sauté the Artichoke and reserve them.
In the same oil fry the onion, When start to be transparent add the sepia.
When the cuttlefish is cooked add the grated tomato and fried after Miss rice mixing everything for a few 2 minutes.
We sprinkle two teaspoons of paprika and stir.
Add the broth. The ratio should be double the broth to rice (We can use a ladle or a glass as a reference to measure the rice and the broth).
Add a bit of colouring or saffron and rectifies of salt if necessary.
When the broth begins to boil add the artichokes.
Maintains a high heat of 8 to 10 minutes, We got the fire until the end of the cooking of rice.
We stand for 5 minutes off the heat and ready-to-eat
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