| Arroz A Banda
10 -7/10 ounces of squid
10 large shrimp
1 teaspoon of Sweet-Smoked Pimenton de La Vera
10 -7/10 ounces of olive oil
8 teaspoons of mashed tomato
saffron 2/5 oz. rice
2 to 3 slices garlic
fish broth (between twice and three; times the amount
Peel the shrimp, saving the heads. Cut squid into small square pieces. Heat
oil in large pan and fry shrimp heads, pressing on them with spoon. Remove
heads and add squid. Once squid has goldened, we add the garlic very finely
chopped. Without letting these golden, add tomato, then pimenton. Add rice
and stir for three to five minutes, until the rice sounds like sand! Add
the fish broth, saffron, and salt to taste. After 8-10 minutes, add another
chopped garlic and peeled shrimps. Let still for 10-15 more minutes on low
heat.
Prep. Time: :20 to :30
Total Time: :40
Preparation Time: 00:40
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000ºF.
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