Serves 1
Directions
- 1First, we cook the sepia until it releases its water and bubbles with the oil.
- 2Then, we cook the onion, return the sepia, and toast the paprika and saffron.
- 3We add the tomato and reduce it until it becomes a paste.
- 4For the stock, we use the prawn shells, a spoonful of sofrito, and fish stock.
- 5Next, we toast the rice with the sofrito and add the stock little by little, stirring occasionally.
- 6When there are two minutes left, we add the mussels and prawns.
- 7Finally, we add parsley and serve.
Ingredients
- 1 sepia
- 1 onion
- 1 natural tomato
- 1 tablespoon oil
- 1 pinch salt
- 2 cloves garlic
- 1 tablespoon paprika
- 1 pinch saffron
- 6 prawns
- 1 cup fish stock
- 1 cup rice
- 6 mussels
- 1 handful parsley
Equipment
knifecutting boardblenderfrying panladlesaucepanspatula
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