arroz abanda de invierno con alcachofas

Categories
spanish
Yield
4
MeasureIngredient
  prawns 150 grams
  squid 150 grams
  cuttlefish 150 grams
  olive oil
  garlic 3 cloves
  paprika 1 tablespoon
  artichokes 3
  broad beans 100 grams
  rice 250 grams
  fish stock 3 litres
  salt
  tomato 100 grams

Using a paella pan, add the olive oil and lightly fry the cuttlefish, squid and prawns. Once they are ready, add the chopped garlic and tomatoes with paprika. Later add the broad beans and artichokes and continue cooking .

With a little saffron add the rice and keep boiling. Add fish stock and leave it cooking for 17 minutes until dry. Serve.

Contributor: Courtesy of El Rall Restaurant • Tunidores, 2 (Entre Lo NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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