Directions
- 1In a pot, add a drizzle of olive oil, add the shrimp heads and sauté, pressing them to release their juice and flavor.
- 2Strain, press well and return the oil to the pot.
- 3Add chopped garlic and a bay leaf.
- 4When the garlic starts to dance, add the chopped onion, a little salt, stir and let it fry for 10 minutes.
- 5Add the cleaned cuttlefish to the pot and mix.
- 6Incorporate a tablespoon of concentrated tomato and a tablespoon of ñora meat.
- 7Mix and incorporate a tablespoon of crushed tomato. Stir.
- 8Add the saffron to the rice and mix, add everything to the pot and stir for a couple of minutes.
- 9Add a couple of ladles of hot fumet and stir.
- 10We are going to gradually add ladles of broth little by little, as the rice needs it.
- 11Cook over medium heat for 18 minutes, stirring occasionally.
- 12Halfway through cooking, remove the bay leaf.
- 13When there are a couple of minutes left, add the prawns. Stir and this is ready.
Ingredients
- chorrito aceite de oliva
- cabezas de las gambas
- 1 ajo picado
- 1 hoja de laurel
- 0.5 cebolla picada
- poco sal
- 400 gramos chipirones
- 1 cucharada tomate concentrado
- 1 cucharada carne de ñora
- 1 cucharada tomate triturado
- 150 gramos arroz carnaroli
- pizca azafrán en polvo
- cazos caldo
- gambas
Equipment
cacerolacolador
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