Cuttlefish Rossejat
Cuttlefish Rossejat will bring the sea directly into your house!
This recipe was provided by Joan Capilla from Hotel L'Algadir del Delta.
To prepare the sauté:
- Clean the cuttlefish and cut it into 1 cm dice
- Heat a pan, add the oil and gently fry the onion until golden. Add the cuttlefish and the garlic. Then add the paprika and the chopped tomatoes
- Reduce the mixture down to a sauce. Finally, add the saffron and a bay leaf
To prepare the seafood stock:
- Clean the rockfish and wash out its blood. Thoroughly rinse the crab and mantis shrimp
- Heat a pan and fry the fish and seafood until golden
- Then add the onion garlic, a bay leaf and the water
- Bring to the boil, strain and reduce to 700ml
Finally, in a small paella pan lightly fry the rice with the sautéed cuttlefish until it takes on a pearly tone. Add the seafood stock, season with salt and pepper and leave to simmer for a few minutes. At the same time lightly fry the cuttlefish arms.
To finish serve the dry rice on a plate with the cuttlefish arms.
Recipe Information
Preparation Time
1h 30min
Serves
2
Ingredients
- 180g Delta de l'Ebre PDO bomba rice
- Salt and ground white pepper
- Bay leaves
For the sautéed cuttlefish:
- 2 x 200g cuttlefish
- 50ml olive oil
- 200g onion
- 2 cloves of garlic
- a pinch of mild paprika
- 150g chopped tomatoes
- 1 teaspoon of ñora pepper pulp
- 4 threads of saffron
For the seafood stock:
- 250ml olive oil
- Cuttlefish trimmings
- 600g rockfish
- 100g conger eel
- 140g mantis shrimp
- 150g crab
- 200g onion
- 2 cloves of garlic
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