This paella with cuttlefish and shrimp is a classic version of the seafood paella. Thanks to this recipe, we can take advantage of the cuttlefish to create a delicious dish. Cuttlefish is, after all, a product full of flavour. However, for this recipe to be perfect, the cuttlefish must be cooked well before adding the rice so that it is not too hard, although this always depends on your preferences. In any case, here is a recipe that takes time but is not difficult, perfect for the weekend.
Ingredients for the cuttlefish and shrimp paella
- 1/2 onion
- 3 cloves of garlic
- 2 tomatoes
- 1/4 red pepper
- 12 tablespoons of paprika
- A few threads of saffron
- Olive oil
- Salt
- ½ glass of white wine
- 400 g round rice for paella
- 1 L of fumet o fish soup
- Prawns or shrimps. Here we will use 10 shrimp of good size
- 700 g cuttlefish
Directions:
- First of all, all the vegetables have to be prepared. Peel and finely chop the garlic and onion. Chop and prick the red pepper as well. Peel the tomatoes and grate them afterwards with a grater. Set aside for later.
- Cut the well-cleaned cuttlefish into cubes that are neither too large nor too small, use the fins and tentacles also cut into pieces. Keep it in the fridge until you are going to use it.
- In a large frying pan, put about 3 tablespoons of oil and bring to a very high heat. Sauté the prawns or shrimp lightly, just to brown them with a pinch of salt. Remove them to a plate and set aside. In the same oil add all the vegetables at once except the tomato. You have to create the famous Spanish sofrito, that is to say, vegetables that are well browned and caramelised. Add a pinch of salt to help the vegetables brown well.
- Then add the grated tomato and cook for about 7 minutes more. When the vegetables are ready, lightly grill the saffron strands in the bottom of the pan. Also add the mild paprika and fry quickly.
- Then add the cuttlefish and stir to blend into the sofrito. Add the white wine and cook for about 30 minutes at medium temperature. The cuttlefish should be cooked well in the pan with its lid on to prevent it from being too tough to eat. If there is a little water missing from the bottom, do not hesitate to add half a glass. On the other hand, when the cuttlefish is well cooked, the stewed juice from the bottom should not have too much liquid to avoid problems with the quantities of rice and fish stock or soup.
- When the cuttlefish is ready and tender, add the rice, mix well and pour in the chosen stock while it is still hot, this is very important to avoid overcooking the rice.
- After the first 5 minutes of cooking, taste and adjust the salt if necessary, without stirring the rice; just shake the pan. Then lower the heat to medium and at this temperature cook for 10 minutes. Now add the peeled prawns or shrimps (whole or in pieces).
- Once the first 15 minutes have passed, lower the heat to minimum and leave to cook for another 3 minutes. After a total of 18 minutes of cooking time, turn off the heat and decorate with parsley on top if desired and leave to rest for a few more minutes before serving.
Give it a try! You’ll love it!
