Rice with Cuttlefish and Carabineros

Ingredients for 2 people

• 1 garlic clove
• 1 ripe tomato
• 1 Italian green pepper
• 250g cuttlefish
• Carabinero prawns (scarlet prawns)
• 600ml prawn stock
• 200g bomba rice
• Pink salt
• Extra virgin olive oil

Instructions

1. 1Finely dice the green pepper and garlic.
2. 2Add the pepper to the paella pan with a drizzle of extra virgin olive oil and a pinch of salt.
3. 3Cook over low heat until it starts to turn golden.
4. 4While the pepper cooks, sear the carabineros briefly on both sides with a pinch of salt, then set aside.
5. 5Once the pepper begins to brown, add the garlic and sauté well.
6. 6Stir in the grated tomato.
7. 7While the tomato reduces and the sofrito cooks down nicely, cook the cuttlefish cut into bite-sized pieces on one side of the pan.
8. 8Once cooked through, set the cuttlefish aside.
9. 9When the sofrito is thoroughly caramelized and cooked down, add the rice and toast it for a couple of minutes until translucent.
10. 10Return the cuttlefish to the pan, stir well, and pour in the boiling prawn stock.
11. 11Cook over medium heat for 10min, then add the carabineros and cook over medium-high heat for another 5min.
12. 12Turn off the heat and let it rest for 5min.

Notes

1. 1I tripled the sofrito ingredients so I could freeze some for future rice dishes. Since it takes about 40min to build a rich sofrito, I prefer making a larger batch once and freezing the rest.
2. 2Depending on how strong your heat is, the rice might call for a splash more liquid. Add more boiling stock if needed and turn up the heat for the final minutes.