Rice with Cuttlefish and Red Prawns

These are the ingredients you'll need

• 1 large local cuttlefish
• 500g red prawns
• 460g round short-grain rice
• 4 ripe tomatoes
• 1 bunch young garlic shoots
• Extra virgin olive oil
• Sweet smoked paprika from La Vera
• Pink salt
• 1500ml fish stock or fumet

Method

1. 1Add a splash of oil to the paella pan and cook the cuttlefish, which we've diced beforehand, until golden, then set aside.
2. 2Next, give the red prawns a quick sear and set them aside as well.
3. 3Add another drizzle of oil to the pan, toss in the sliced garlic shoots until lightly browned, and then add the grated tomatoes with a pinch of salt.
4. 4Cook the tomato down until it has fried and reduced nicely.
5. 5Add the sweet paprika, stirring carefully so it doesn't burn.
6. 6Add the rice and stir it around to coat the grains and let them soak up all the flavor.
7. 7Cover with the stock and return the cuttlefish and red prawns to the pan.
8. 8Cook for 15min for al dente rice, then turn off the heat, cover with a clean kitchen towel, and let rest for 3min.
9. 9And that's it! Our RICE WITH CUTTLEFISH AND RED PRAWNS is ready.

Extras

1. 1If you prefer your rice softer, cook for 18min on the heat and let rest for 3min off the heat (add a little extra stock as well).