Seafood Rice

Here are the ingredients you need for 5 servings

• 550g round short-grain rice
• 500g red prawns
• 600g fresh cuttlefish
• 1kg mussels
• 2 Large green bell peppers
• 3 Large red tomatoes, grated
• 3 Garlic cloves
• Extra virgin olive oil
• Pink salt
• 1.5 liters fish stock or fumet

Method

1. 1Clean the beards and scrub any grit off the mussels, place them in a pot, cover, and cook until they open; set aside.
2. 2Add a splash of olive oil to the paella pan and quickly sear the prawns on both sides; set aside.
3. 3Next, add the chopped cuttlefish and cook until it starts to turn golden, then set it aside as well.
4. 4Sauté the chopped green peppers until nicely browned, and set them aside too.
5. 5Add the finely minced garlic, and once it begins to turn golden, stir in the grated tomatoes (add a little extra oil if the pan looks dry).
6. 6Add a pinch of salt and cook down until you have a thick, rich sofrito.
7. 7Add the rice and stir continuously to coat the grains in the sofrito until they turn slightly translucent.
8. 8Return the cuttlefish, peppers, and mussels to the pan, and pour in the stock.
9. 9Cook for 15 minutes for al dente rice, or 18 minutes if you prefer the grains more tender.
10. 10Arrange the red prawns on top during the last 2 minutes of cooking.
11. 11Let it rest off the heat for 5 minutes.
12. 12All done! Our SEAFOOD RICE is ready to serve.