Arroz abanda de invierno con alcachofas
4
Ingredients
| Quantity | 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 | ||
Directions
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