Recipes
By Miguel
Black Rice with Cuttlefish and Giant Prawns ‘Maestre Style’
Serves 4
Ingredients
400g cleaned cuttlefish, scored
400g king prawns, peeled, tails intact
1 tbsp olive oil
2 garlic cloves, finely chopped
100g tomato puree
1 tbsp sweet paprika
2 litres fish or vegetable stock
1 1/2 tsp calamari ink (available from your fishmonger)
pinch of saffron threads
400g Maestre Spanish Rice
salt and pepper
Method
1
Cut cuttlefish and prawns into 2cm pieces.
2
Heat oil in a 25cm round paella pan. Add cuttlefish and prawns and cook for 1 minute. Add garlic, puree and paprika. Cook, stirring, for about 1 minute or until fragrant. Stir in stock, ink and saffron. Bring to a boil.
3
Sprinkle rice evenly into pan. Season. Boil gently for 20 minutes, shaking pan occasionally. If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat.
4
The ink is better if its fresh and they are inside a tiny bag inside the cuttlefish.