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GRIDDLED RICE WITH SEAFOOD

FOR 2 PERSONS
Difficulty: Medium
Preparation: 40min

INGREDIENTS

  • 100gr “Bomba” Rice
  • 250ml Fish Stock
  • 50gr Shelled little Prawns
  • 50gr Small Squid
  • 2 Garlic Cloves (chopped)
  • 100gr Grated Tomato
  • Sweet Red Pepper
  • Olive Oil
  • Saffron
  • Squid Ink
  • Parsley Oil

PREPARATION

Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato and sauté it all for 2 or 3 minutes. Add rice, stir until it’s mixed with sauce and seafood and add fish-stock. Once rice is cooked (18min), add some saffron and sweet red pepper.

 

Heat pan on a high flame, add one tablespoon of rice and spread it as if you were trying to make a cookie. Wait until lower rice is crunchy and use a spatula to carefully roll it up. Serve rolls and decorate dish with squid ink and parsley oil.

THE CHEF’S ADVICE
Stock must be only made of vegetables and fish so as crunchy rice is not too blackened.
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