Arroz meloso de gambones y sepia al ajillo
Serves 2
Directions
- 1Peel some prawns, saving the tails and heads.
- 2Cut the cuttlefish into cubes.
- 3Grate the tomato.
- 4Cut the onion and the pepper.
- 5Finely chop the garlic cloves.
- 6Sauté the prawn heads in the pot, extract all the juices, and discard.
- 7Then add the garlic and prawn tails, add a pinch of salt, and set aside.
- 8Add the pepper and onion, a pinch of salt, and reduce with a little water.
- 9Add the sweet paprika, tomato, and cuttlefish.
- 10Reduce everything and add the white wine to cook.
- 11Then add fish fumet, and when it boils, saffron, and Arroz Dacsa rice with designation of origin from Valencia.
- 12Stir to release the starch.
- 13Add the tails and rectify with salt.
Ingredients
- 180 gr arroz Categoría Extra con D.O. Arroz de Valencia de Arroz Dacsa
- 300 gr sepia limpia mediana
- 10 gambones medianos
- 1 tomate pera mediano
- 0.5 pimiento verde italiano
- 1 cebolla morada mediana
- 4 ajos
- 1 cdta pimentón dulce
- 100 ml vino blanco para cocinar
- 1 sobrecillo azafrán
- al gusto sal fina
- Fumet de pescado
- Aove
Equipment
olla
Tips
- Tiempo de cocción 👉 16 min.
- Proporción fumet/arroz 👉 4:1 (4 medidas de fumet por 1 de arroz).
- Intensidad del fuego 👉 5-6 minutos fuego intenso, resto moderado.
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