Arroz Meloso de Gambas y Chipirones
Serves 1
Directions
- 1Remove the heads from the prawns, then peel and devein them.
- 2Remove the heads from the prawns, then peel and devein them.
- 3Remove the heads from the prawns, then peel and devein them.
- 4Pour a drizzle of olive oil into a casserole dish.
- 5Pour a drizzle of olive oil into a casserole dish.
- 6Pour a drizzle of olive oil into a casserole dish.
- 7Add the prawn heads and sauté, crushing them to release their juices.
- 8Add the prawn heads and sauté, crushing them to release their juices.
- 9Add the prawn heads and sauté, crushing them to release their juices.
- 10Strain the oil and set aside.
- 11Strain the oil and set aside.
- 12Strain the oil and set aside.
- 13Add minced garlic and a bay leaf to the oil.
- 14Add minced garlic and a bay leaf to the oil.
- 15Add minced garlic and a bay leaf to the oil.
- 16When the garlic starts to sizzle, add chopped onion, a little salt, and let it cook for 10 minutes.
- 17When the garlic starts to sizzle, add chopped onion, a little salt, and let it cook for 10 minutes.
- 18When the garlic starts to sizzle, add chopped onion, a little salt, and let it cook for 10 minutes.
- 19Add the cuttlefish and mix.
- 20Add the cuttlefish and mix.
- 21Add the cuttlefish and mix.
- 22Add tomato concentrate and meat from the ñora pepper, then mix.
- 23Add tomato concentrate and meat from the ñora pepper, then mix.
- 24Add tomato concentrate and meat from the ñora pepper, then mix.
- 25Add crushed tomato, then mix.
- 26Add crushed tomato, then mix.
- 27Add crushed tomato, then mix.
- 28Add the rice mixed with powdered saffron and stir for a couple of minutes.
- 29Add the rice mixed with powdered saffron and stir for a couple of minutes.
- 30Add the rice mixed with powdered saffron and stir for a couple of minutes.
- 31Pour in a couple of ladles of hot fish or seafood stock and stir.
- 32Pour in a couple of ladles of hot fish or seafood stock and stir.
- 33Pour in a couple of ladles of hot fish or seafood stock and stir.
- 34Continue adding ladles of stock little by little as the rice needs it.
- 35Continue adding ladles of stock little by little as the rice needs it.
- 36Continue adding ladles of stock little by little as the rice needs it.
- 37Cook over medium heat for 18 minutes, stirring occasionally.
- 38Cook over medium heat for 18 minutes, stirring occasionally.
- 39Cook over medium heat for 18 minutes, stirring occasionally.
- 40Halfway through cooking, remove the bay leaf.
- 41Halfway through cooking, remove the bay leaf.
- 42Halfway through cooking, remove the bay leaf.
- 43A couple of minutes before the end, add the prawns and stir.
- 44A couple of minutes before the end, add the prawns and stir.
- 45A couple of minutes before the end, add the prawns and stir.
- 46Serve to the center of the table.
- 47Serve to the center of the table.
- 48Serve to the center of the table.
Ingredients
- 14 gambas rojas
- 14 gambas rojas
- 14 gambas rojas
- 1 ajo
- 1 ajo
- 1 ajo
- 1 hoja de laurel
- 1 hoja de laurel
- 1 hoja de laurel
- 0.5 cebolla
- 0.5 cebolla
- 0.5 cebolla
- 400 g chipirones
- 400 g chipirones
- 400 g chipirones
- 1 cucharada tomate concentrado
- 1 cucharada tomate concentrado
- 1 cucharada tomate concentrado
- 1 cucharada carne de ñora
- 1 cucharada carne de ñora
- 1 cucharada carne de ñora
- 1 cucharada tomate triturado
- 1 cucharada tomate triturado
- 1 cucharada tomate triturado
- 150 g arroz carnaroli
- 150 g arroz carnaroli
- 150 g arroz carnaroli
- 1 litro caldo de pescado o marisco
- 1 litro caldo de pescado o marisco
- 1 litro caldo de pescado o marisco
- aceite de oliva virgen extra
- aceite de oliva virgen extra
- aceite de oliva virgen extra
- sal
- sal
- sal
- pinch azafrán en polvo
- pinch azafrán en polvo
- pinch azafrán en polvo
Equipment
casserolestrainerladle