Rice recipes

Rice with cuttlefish and prawns

Rice with cuttlefish and prawns


  • Easy
  • 60 minutes
  • For 6 people
  • 4.2 € / person
  • 275kcal per 100g.

How to prepare a rice with cuttlefish and prawns.  

A rice recipe that succeeds in my house whenever we prepare it. I assure you that guests come out from all over the neighborhood.

And it is that this type of rice works best when you enjoy it with friends or family, beer in hand and good talk. And more when we are on vacation and you get together without stress to enjoy the day and a good rice.

We have prepared this rice with cuttlefish and prawns as in the style of a paella with good ingredients where the rice has to be of quality. In this case we have relied on La Fallera bomba rice that gives us such good results at home.

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On the blog you will find other recipes with rice that can succeed in any self-respecting celebration, rice dishes on Sunday or daily that you can make perfect by following our recipes.

From a rice to band very similar to this, to a baked rice , the seafood fideuá , a black rice , the rice with chicken and rabbit  or a broth rice .

I encourage you to prepare it and let me know if you like this type of rice.

Sepia. Preparation for rice

  1. If your fishmonger is trustworthy, he will surely leave you the perfect cuttlefish for this rice. If you buy them whole and without cleaning, the first thing is to go through water when you get home.
  2. We will remove any possible remains of dirt that are in it in this first wash.
  3. We remove the cuttlefish or feather. We also remove the cuttlefish skin hard, We just need the cuttlefish body for this recipe. We make an incision along the side edge of the cuttlefish and we put the thumb in to open it.
  4. We do it carefully to remove the ink bag that it usually brings (it is not always the case, but you must remove it if it brings it, being careful not to break it).
  5. We remove the eye of the cuttlefish or stinger, cut and we are left with only the legs.
  6. We wash everything well and cut into squares more or less equal to half a centimeter (the legs too). We reserve.

Prawns. Preparation for rice

  1. We peel the prawns, remove the head and the shell that protects them.
  2. We start with the head that is the most flavorful, making a simple rotation we easily detach it.
  3. Then, from the bottom of the belly, where the legs are. We remove with the hands the different rings or shell that cover the body along with the legs.
  4. Once the prawns are peeled we must remove the intestine (a black thread that they have inside) that we must remove.
  5. We help ourselves with a toothpick or with the tip of a knife. With the toothpick we prick the end of the intestine that is visible and pull it. It should come out whole, as if it were a thread, without the need to open the prawn, so that it does not lose juice and flavors during the preparation.
  6. It is thrown because it tastes bitter and can bring sand or the last thing the prawn ate. We reserve the prawns for the rice.

Preparation of the broth or fumet de langostions for this rice

We will start with the fish stock or fumet (in this case of prawns) with which we will make our rice. It is a very important part to get us yummy.

  1. We put a casserole with a good jet of extra virgin olive oil and fry the shells and heads.
  2. Remove from the heat and add a teaspoon of paprika.
  3. Mix well and add the water, about 3 liters approximately.
  4. We let it be done for about 15 minutes.
  5. We can even crush everything with a Chinese or pressing in the strainer to get more flavor. We strain everything well and keep it warm for the rice.

Final preparation of rice with cuttlefish and prawns

  1. In a paella we add extra virgin olive oil and add the cuttlefish that we have reserved.
  2. Brown over medium heat, then add the prawns or prawns (which we have reserved) in cubes.
  3. We fry well so that the flavors come together.
  4. As soon as they are colored, add the grated, skinless tomato to the banda rice.
  5. Fry with the rest of the ingredients, this process takes about 5 minutes over medium heat, always stirring constantly. At this point it already smells so good that you would eat it without rice.
  6. We introduce the rice and we combine everything gently so that it is well impregnated with the stew and absorbs the flavor, stirring until the rice is pearly.
  7. Leave for 5 more minutes on medium heat. For the bomb rice issue, the exact measurements are 2 and a half parts of water for every 1 rice.
  8. Once the rice has been spread over the paella, it should be removed as little as possible. Otherwise it will release its starch and in the end the grain will not be loose.
  9. Add the saffron and the sweet paprika, frying gently, avoiding burning, otherwise it may become bitter.

Presentation of rice with cuttlefish

  1. Once the rice has absorbed all the flavor of the ingredients, add the fumet to the paella.
  2. In this case there are 600 g of rice with which we will have to add 1 liter and a half of water.
  3. We raise the temperature to the maximum until it begins to boil. Then we lower it in half and let it be done little by little, this process lasts between 15-20 minutes. It all depends on the fire, they are usually 15 minutes for broth rice and 18 for dry rice.
  4. Halfway through cooking we taste the broth and rectify with salt. After fifteen minutes the liquid must have been consumed and the rice must still be a little hard. It is when the famous socarrat begins to form.
  5. Remove from the heat and let stand 5 minutes covered with clean cloths.

The rice will finish making and the socarrat will be completed out of the fire. And that’s it, serve it freshly and generously.

The rice with cuttlefish and prawns is very tasty, simple to prepare and one of the ones that I like the most. I advise you to serve with a little bit of a good all i oli or aioli (ajoaceite) .

You can see all the photos of the step by step recipe of rice with cuttlefish and prawns in this album.

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