We bring you the recipe that @edutorres_molinoroca made in Brooklyn, which amazed New Yorkers and even the Minister of Agriculture, Fisheries, and Food, Luis Planas! 🌾🍤🔥
🌾🌾🌾🌾🌾🌾🌾🌾🌾🌾 Ingredients for five:
🌾500 g Molino Roca rice
🍤5 scarlet prawns (or as many as you like)
🦑400 g cuttlefish (optional)
🧅1 onion
🧄2 garlic cloves
🫒Olive oil
🌶1/2 teaspoon paprika
🍅100 g sugar-free tomato sauce
🌾4 liters fish broth
Instructions:
1️⃣ Sofrito (base sauce):
In a paella pan, make a "sofrito" with the chopped onion and garlic over medium-low heat until golden.
(You can sear the prawns here, but take them out afterward.)
2️⃣ Add paprika and tomato:
Add the paprika and sugar-free tomato sauce. Stir well until everything is well combined.
3️⃣ Add cuttlefish (optional):
Add the cuttlefish, cut into pieces. Sauté everything together lightly for about a minute.
4️⃣ Add the fish broth and cook the rice:
Cook the rice on high heat for 5 minutes, then reduce to medium heat and cook for another 16-18 minutes, depending on how you like the texture. Let it rest for 5 minutes with the heat off. If the rice is too hard, add more hot broth; if it's soft and there's still liquid, it will be more like a creamy rice rather than dry.
5️⃣ Add the scarlet prawns:
Place the scarlet prawns on top of the rice when there are about 3 minutes left of cooking. Let them cook in the steam of the rice.
6️⃣ Create the socarrat:
When the rice is dry, the socarrat (crispy bottom) will form as it cooks over medium heat. This will give it a crunchy and delicious touch.
And that's it! Enjoy this spectacular scarlet prawn and cuttlefish rice, a true delicacy that celebrates the tradition and quality of Mediterranean cuisine. Thank you for joining us on this delicious adventure! 🙌🏼
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