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:

  1. Clean the cuttlefish and cut it into 1 cm dice
  2. 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
  3. Reduce the mixture down to a sauce. Finally, add the saffron and a bay leaf

To prepare the seafood stock:

  1. Clean the rockfish and wash out its blood. Thoroughly rinse the crab and mantis shrimp
  2. Heat a pan and fry the fish and seafood until golden
  3. Then add the onion garlic, a bay leaf and the water
  4. 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.

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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