•Ingredients: 400grs of rice (2 glasses), 350grs. of small squids or cuttlefish, the ink of the squids, 2 garlic cloves, 2 ñoras (dried and a bit spicy pepper), some parsley, 1 green or red pepper, 1 onion, 2 tomatoes, 9 glasses of fishsoup, olive oil, a bit of saffron, and some salt.Get the PowerPoint recipe
Get the WebAlbum pictures
•First of all prepare the fishsoup with a couple of fresh beach fishes, 4-5 crabs and a piece of monkfish’s head.
•Prepare a pot with some olive oil, add a tomatoe, one onion and a couple of garlic cloves.
•When the tomatoe and the onion are done, add the crabs and cook for 10 minutes. Stir now and then.
•Add the water and the fishes to the pot.
•It should be boiling between 20 to 30 minutes. When the white foam appears, take it away. After this time leave the soup apart.
•Prepare a big pan with some olive oil and when it starts getting hot add the ñoras (first take the seeds away) and the garlic.
•When the garlic changes its colour, take all away and reserve.
•Get the ñoras, garlic, ink and parsley together in a recipient and smash it all until you get a fine texture.
•Add some salt and reserve it.
•Slice the pepper and onion.
•Add some more olive oil to the pan and add the onion and pepper.
•Clean the squids and cut in small pieces. Add to the pan and cook it in the opposite side.
•When everything is done and has taken away its water, add the tomatoes. The fire should be medium-high.
•When the sauce gets oily and darker means that the sofrito is done (see Paella recipe).
•It should look this way.
•Add the rice and stir for 3 to 5 minutes.
•Add the fishsoup to the pan. It should be boiling when you add it.
•Inmediately after add the ink mixture and stir with a wooden spoon. Add 2-3 saffron threads and stir.
•The fire should be high for 10 minutes.
•Add some salt and cook for another 10 minutes at medium fire.
•If the rice gets too dry add some water.
•Turn off the fire. Cover the pan and let it rest for another 10 minutes.
•Really exotic taste and colour!!!
- Follow RecipesDream
- Follow @us
