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
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