Imported from Instagram

Creamy Shrimp and Cuttlefish Rice for the Lazy

Name: Creamy Shrimp and Cuttlefish Rice for the Lazy
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 250 g Carnaroli rice; 950 ml Fish stock (Store-bought and heated before adding); 250 g Frozen shrimp (Thaw; reserve the liquid they release. Add to the rice at the end); 250 g Frozen cuttlefish (Thaw, cut as desired, and reserve the liquid it releases); 100 g Onion sofrito (Ready-prepared; the author states that it is an onion sofrito cooked for many hours); 20 ml Extra-virgin olive oil (EVOO); Salt (To taste)

Recipe by Ànakin Rivera Vázquez @anakiin.riivera · Instagram

Imported by Sheila Díaz on SeeMeCook

A creamy Carnaroli rice dish with shrimp and cuttlefish, made with ready-prepared fish stock and onion sofrito to simplify cooking. The shrimp are briefly sautéed, while the cuttlefish is left to sear and caramelize before the rice is cooked.

3 servings40 minSpanish

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Ingredients

250 g Carnaroli rice
950 ml Fish stock (Store-bought and heated before adding)
250 g Frozen shrimp (Thaw; reserve the liquid they release. Add to the rice at the end)
250 g Frozen cuttlefish (Thaw, cut as desired, and reserve the liquid it releases)
100 g Onion sofrito (Ready-prepared; the author states that it is an onion sofrito cooked for many hours)
20 ml Extra-virgin olive oil (EVOO)
Salt (To taste)

Steps

1
Heat the fish stock in a saucepan and keep it very hot until ready to add.
2
Cut the thawed cuttlefish into small pieces; the size is a matter of personal preference.
3
Heat the EVOO in a frying pan or wide casserole. Add the shrimp over high heat, cook for 1 minute, and remove them.
4
Add the cuttlefish to the same pan. Do not stir it while it cooks: let a seared, caramelized layer form.
5
Add the onion sofrito. Also add the liquid released by the shrimp and cuttlefish as they thaw, and let it reduce until the mixture is quite dry.
6
Add the rice and stir to toast it lightly. Continue until it starts to stick to the bottom.
7
Pour in the very hot fish stock and season with salt to taste. Reduce the heat to medium-low and cook for 18 minutes; stir occasionally, but not continuously.
8
When the rice is cooked, add the shrimp back in and stir to combine them with the rice.
9
Let the rice rest for 5 minutes before serving.

Notes

The transcript mentions moving on to a sauce after resting, but provides neither ingredients nor instructions for preparing it; no sauce is included in this recipe. The total time includes approximately 5 minutes of resting.