Arroz meloso de gambones y sepia al ajillo

Serves 2
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Directions

  1. 1Peel some prawns, saving the tails and heads.
  2. 2Peel some prawns, saving the tails and heads.
  3. 3Peel some prawns, saving the tails and heads.
  4. 4Cut the cuttlefish into cubes.
  5. 5Cut the cuttlefish into cubes.
  6. 6Cut the cuttlefish into cubes.
  7. 7Grate the tomato.
  8. 8Grate the tomato.
  9. 9Grate the tomato.
  10. 10Cut the onion and the pepper.
  11. 11Cut the onion and the pepper.
  12. 12Cut the onion and the pepper.
  13. 13Finely chop the garlic cloves.
  14. 14Finely chop the garlic cloves.
  15. 15Finely chop the garlic cloves.
  16. 16Sauté the prawn heads in the pot, extract all the juices, and discard.
  17. 17Sauté the prawn heads in the pot, extract all the juices, and discard.
  18. 18Sauté the prawn heads in the pot, extract all the juices, and discard.
  19. 19Then add the garlic and prawn tails, add a pinch of salt, and set aside.
  20. 20Then add the garlic and prawn tails, add a pinch of salt, and set aside.
  21. 21Then add the garlic and prawn tails, add a pinch of salt, and set aside.
  22. 22Add the pepper and onion, a pinch of salt, and reduce with a little water.
  23. 23Add the pepper and onion, a pinch of salt, and reduce with a little water.
  24. 24Add the pepper and onion, a pinch of salt, and reduce with a little water.
  25. 25Add the sweet paprika, tomato, and cuttlefish.
  26. 26Add the sweet paprika, tomato, and cuttlefish.
  27. 27Add the sweet paprika, tomato, and cuttlefish.
  28. 28Reduce everything and add the white wine to cook.
  29. 29Reduce everything and add the white wine to cook.
  30. 30Reduce everything and add the white wine to cook.
  31. 31Then add fish fumet, and when it boils, saffron, and Arroz Dacsa rice with designation of origin from Valencia.
  32. 32Then add fish fumet, and when it boils, saffron, and Arroz Dacsa rice with designation of origin from Valencia.
  33. 33Then add fish fumet, and when it boils, saffron, and Arroz Dacsa rice with designation of origin from Valencia.
  34. 34Stir to release the starch.
  35. 35Stir to release the starch.
  36. 36Stir to release the starch.
  37. 37Add the tails and rectify with salt.
  38. 38Add the tails and rectify with salt.
  39. 39Add the tails and rectify with salt.

Ingredients

  • 180 gr arroz Categoría Extra con D.O. Arroz de Valencia de Arroz Dacsa
  • 180 gr arroz Categoría Extra con D.O. Arroz de Valencia de Arroz Dacsa
  • 180 gr arroz Categoría Extra con D.O. Arroz de Valencia de Arroz Dacsa
  • 300 gr sepia limpia mediana
  • 300 gr sepia limpia mediana
  • 300 gr sepia limpia mediana
  • 10 gambones medianos
  • 10 gambones medianos
  • 10 gambones medianos
  • 1 tomate pera mediano
  • 1 tomate pera mediano
  • 1 tomate pera mediano
  • 0.5 pimiento verde italiano
  • 0.5 pimiento verde italiano
  • 0.5 pimiento verde italiano
  • 1 cebolla morada mediana
  • 1 cebolla morada mediana
  • 1 cebolla morada mediana
  • 4 ajos
  • 4 ajos
  • 4 ajos
  • 1 cdta pimentón dulce
  • 1 cdta pimentón dulce
  • 1 cdta pimentón dulce
  • 100 ml vino blanco para cocinar
  • 100 ml vino blanco para cocinar
  • 100 ml vino blanco para cocinar
  • 1 sobrecillo azafrán
  • 1 sobrecillo azafrán
  • 1 sobrecillo azafrán
  • al gusto sal fina
  • al gusto sal fina
  • al gusto sal fina
  • Fumet de pescado
  • Fumet de pescado
  • Fumet de pescado
  • Aove
  • Aove
  • 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.