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
Most popular
Sri Lankan Mutton Rolls
Arrive at any Sri Lankan household in the late afternoon and you will be treated to what the locals call ‘Short Eats’, which is similar to an afternoon tea...