As the years go by my tastes change. And although years ago paella became my first option when the weekend came, now the creamy and brothy rice dishes are my favorites. And hoping that you like them as much as I do, I encourage you today to prepare this fantastic creamy rice with squid and shrimp.
The combination of ingredients is already succulent so the possibility of this rice not being liked is minimal. And if, requires a little more attention prepare it rather than rice with things, but it is worth adding the broth little by little to obtain that result.
Not soupy, but dry, this soupy rice has a honeyed texture and great flavor. Squid, shrimp and fumet are key to this, but so is saffron, which in addition to flavor gives it a fantastic color. We encourage you to prepare it; With this step by step you will not have difficulties doing it.
The recipe
- 150g. rice
- 1 garlic clove, minced
- 1 hoja de laurel
- 1 chopped onion
- 400g. squid, cleaned and chopped
- 1 teaspoon tomato paste
- 1 tablespoon of crushed tomato
- 1g. saffron powder
- 1 l. hot smoke
- 14 frozen shrimp
- Extra virgin olive oil
- Sal Island
- In a saucepan, heat 3 tablespoons of oil and sauté the minced garlic and a bay leaf. When the garlic starts to dance, add the chopped onion, a little salt, mix and fry the whole thing for 10 minutes.
- After we add the squid to the saucepan and mix.
- Next we add the tomato concentrate, the crushed tomato and the saffron and mix again.
- We add the rice, we take a few turns and pour a couple of ladles of hot fumet. We stir the mixture to which we will add broth ladles little by little, as the rice needs it.
- In total We cook the rice for 18 minutes over medium heat, stirring occasionally and removing the bay leaf halfway through cooking.
- When there are a couple of minutes left we add the shrimp, we mix and let them cook.
- We serve the creamy rice with squid and shrimp very hot.