Arroz abanda de invierno con alcachofas

Yield: 4

Measure Ingredient
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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