Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.
Easy Way Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.
Restaurant Coverage from F&W Editors More Spanish Recipes
1/4 cup extra-virgin olive oil
1 pound large shrimp, shelled and deveined
Salt and freshly ground pepper
1 cup arborio or Valencia rice
1 tablespoon tomato paste
1 teaspoon hot smoked paprika
1 large garlic clove, minced
1 small pinch of saffron, crumbled
2 cups clam broth
2 cups water
1/2 pound baby squid, bodies cut into 1/4-inch rings
How to Make It
In a large, deep skillet, heat the oil until shimmering. Season the shrimp with salt and pepper and add to the skillet. Cook over high heat until lightly browned on one side, 2 minutes. Transfer the shrimp to a plate.
Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes. Stir in the tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute. Add the clam broth and water and bring to a boil over high heat. Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes. Lower the heat and simmer until the rice is nearly tender and the liquid is soupy but slightly reduced, about 8 minutes. Stir in the squid, then lay the shrimp on top, cooked side up. Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.
One serving 502 cal, 47 gm carb, 18 gm fat, 3 gm sat fat, 38 gm protein
Juicy California rosé.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.