Rice with Cuttlefish and Artichokes
Dry rice with cuttlefish and seasonal artichokes, with a toasted sofrito and fish stock.
- Total
- 55 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- bomba rice12 oz
- cuttlefish14 oz
- artichoke6
- tomato1
- garlic clove3
- sweet paprika1 tsp
- saffron1 pinch
- fish stock1.25 qt
- lemon1
- olive oil5 tbsp
- salt1 tsp
Method
- 1
Clean the artichoke, cut into quarters and put in water with lemon juice so it doesn't darken.
- 2
In the paella pan, sauté the diced cuttlefish in the olive oil 5 minutes. Add the drained artichoke and brown 5 minutes.
- 3
Add the minced garlic and grated tomato and cook 5 minutes. Add the sweet paprika.
- 4
Add the bomba rice and toast 1 minute.
- 5
Pour in the hot fish stock with the saffron, salt and cook 10 minutes over high heat and 8 over low. Rest 5 minutes.
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