Dry rice

Rice with Baby Cuttlefish and Mushrooms

Name: Rice with Baby Cuttlefish and Mushrooms
Yield: 3 servings
Cuisine: Spanish
Ingredients: 5 pc Baby cuttlefish; 1 pc Onion; 2 pc Grated Roma tomato; 180 g Mushrooms (boletus if possible); 120 ml Red vermouth; 60 ml Extra virgin olive oil; 2 tsp Sweet paprika; 0.15 g Saffron threads

Albufera · Stock ready · 17–18 min

Cook Open the calculator

The recipe.

Dry rice with baby cuttlefish and mushrooms, built on a sofrito of onion, tomato, paprika and red vermouth. Sea and forest in one pan.

Round-grain rice · Albufera

Recommended variety: Albufera
Method: Stock ready
8 steps: 17–18 min
Rice: 100 g / diner

Diners

How many of you?

Rice

300 g

Vegetable stock

1.7 l

Salt

25 g

Paella pan

Ø 46 cm

Baby cuttlefish5 pc
Onion1 pc
Grated Roma tomato2 pc
Mushrooms (boletus if possible)180 g
Red vermouth120 ml
Extra virgin olive oil60 ml
Sweet paprika2 tsp
Saffron threads0.15 g

Calculate for 3 diners Cook

Method

01Add the oil to the paella pan and heat it.
02Cut the cuttlefish into small pieces, sear for 5 minutes and set aside.
03In the same oil, slowly cook the onion until caramelised.
04Add the mushrooms and sauté them.
05Push the mushrooms and onion to the edges, add the tomato in the centre and evaporate its water.
06Add the paprika and stir quickly so it doesn't burn.
07Pour in the vermouth and evaporate the alcohol.
08Add the stock and, once boiling, add the rice. Use the calculator for the liquid and timings.