Black Rice with Cuttlefish and Giant Prawns ‘Maestre Style’

Category

Yields4 Servings

 400 g cleaned cuttlefish, scored
 400 g king prawns, peeled, tails intact
 1 tbsp olive oil
 2 garlic cloves, finely chopped
 100 g tomato puree
 1 tbsp sweet paprika
 2 l fish or vegetable stock
 1 ½ tsp teaspoons calamari ink (available from your fishmonger)
 pinch of saffron threads
 400 g Maestre Spanish Rice
 salt and pepper

1

Cut cuttlefish and prawns into 2cm pieces.

2

Heat oil in a 25cm round paella pan. Add cuttlefish and prawns and cook for 1 minute. Add garlic, puree and paprika. Cook, stirring, for about 1 minute or until fragrant. Stir in stock, ink and saffron. Bring to a boil.

3

Sprinkle rice evenly into pan. Season. Boil gently for 20 minutes, shaking pan occasionally. If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat.

Tip
4

The ink is better if its fresh and they are inside a tiny bag inside the cuttlefish.

Ingredients

 400 g cleaned cuttlefish, scored
 400 g king prawns, peeled, tails intact
 1 tbsp olive oil
 2 garlic cloves, finely chopped
 100 g tomato puree
 1 tbsp sweet paprika
 2 l fish or vegetable stock
 1 ½ tsp teaspoons calamari ink (available from your fishmonger)
 pinch of saffron threads
 400 g Maestre Spanish Rice
 salt and pepper

Directions

1

Cut cuttlefish and prawns into 2cm pieces.

2

Heat oil in a 25cm round paella pan. Add cuttlefish and prawns and cook for 1 minute. Add garlic, puree and paprika. Cook, stirring, for about 1 minute or until fragrant. Stir in stock, ink and saffron. Bring to a boil.

3

Sprinkle rice evenly into pan. Season. Boil gently for 20 minutes, shaking pan occasionally. If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat.

Tip
4

The ink is better if its fresh and they are inside a tiny bag inside the cuttlefish.

Black Rice with Cuttlefish and Giant Prawns ‘Maestre Style’