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Spanish Rice with Seafood and Squid Ink

Spanish Rice with Seafood and Squid Ink

Serves 4

3 Tbsp extra virgin olive oil (EVO)
8 fresh whole jumbo prawns
1 medium onion, finely chopped
2 garlic cloves, finely chopped
120g El Navarrico pimiento slices
500g squid rings
400ml Sabato tomato passata
Sea salt
1.4 litres Sabato fish stock
1 Tbsp Nortindal squid ink
1 tsp La Chinata smoked paprika
2 pinches Gohar saffron tips
500g Bomba rice
1 Tbsp flat leaf parsley, chopped
Sabato aioli to serve

In a large sauté pan or cazuela, heat the EVO over medium-low heat. Add the prawns and cook, turning over until pink - about 5 minutes. Transfer to a platter and set aside. Remove any stray legs or antennae from the pan and discard.

In the same pan, prepare a sofrito: Add the onion and cook until soft and translucent, 8-10 minutes. Add garlic and the pimiento slices and cook, stirring frequently for 5 minutes. Add the squid and cook for a further 5 minutes. Finally, add the passata and 2 pinches of salt and cook, stirring from time to time, for about 10 minutes.

Meanwhile, in a large saucepan, heat the stock over a medium heat. Stir in the ink. Cover the pan and keep hot.

When the sofrito is ready, add the paprika and saffron, stir, and then pour in the stock. Bring to the boil over a high heat and add the rice. Cook uncovered over high heat for 10 minutes, stirring from time to time.

Lay the reserved prawns across the top of the rice, reduce the heat to low, and cook for another 7-8 minutes, or until the rice grains are tender but still have an al dente bite to them. Remove the rice from the heat and let rest for a few minutes.

Garnish with parsley and serve with a spoonful of aioli as desired.

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