Arroz a banda
60’ min.
Medium
4 people
- 200 g rice (ideal for paella or short-grain rice)
- 250 g cleaned cuttlefish, diced
- 150 g peeled shrimp
- 1 medium onion, finely chopped
- 2 ripe tomatoes, peeled and chopped
- 1 tsp sweet paprika
- 1 liter fish stock
- Extra virgin olive oil
- Salt and pepper to taste
Clean and cut the cuttlefish into evenly sized pieces. Peel the shrimp and reserve the heads and shells to make the broth. In a pot, heat some olive oil and sauté the shrimp heads and shells until golden. Add water and simmer on low heat for 20–30 minutes. Strain the broth.
In a wide pan, heat some oil and sauté the finely chopped onion. When it becomes translucent, add the chopped tomatoes and cook until soft. Add the cuttlefish and sauté briefly, then add the shrimp and cook them for a short time.
Add the rice, sprinkle with sweet paprika, and stir well to coat every grain. Pour in the hot fish stock, making sure everything is well covered. Cook over medium-low heat, stirring occasionally, until the rice absorbs the liquid and becomes creamy. Season with salt and pepper to taste.
Remove from heat and let rest a few minutes before serving. You can serve it directly in the pan for a rustic, convivial presentation or plate it individually.
