ARROZ CON GAMBAS Y CALAMARES

Santa Marta is a beautiful and warm city from Colombia bathed by the Caribbean. Fish and seafood variety is amazing!. With some fresh prawns and squid, I made this rice I want to share with you…

foto1-min

 

Rice, 180 gr

4 King prawns, unpeeled

1 Squid, fresh

Olive oil, 50 cc

Fish fumet, 500 cc

2 Tomatoes, grated

1 Red pepper

Garlic, 3 cloves

Saffron, a pinch

Parsley, 1 sprig

Paprika, 1 tsp

Salt and pepper, 1 pinch each

foto10-min

  • Heat the olive oil in a paella pan.
  • Add the squid (seasoned just wit ground pepper). Cook 30 seconds each side. Remove from heat and set aside.
  • Repeat with king prawns.
  • Add the red pepper and garlic and cook over low heat for 10 minutes. Remove and set aside.
  • Add the tomatoes and cook until liquid evaporates.
  • Add the rice and cook with the tomatoes for 2 minutes more.
  • Add the majao and mix well with rice and tomatoes.
  • Add the fish fumet (previously warmed) and cook over medium heat for 15 minutes
  • Add the squid and prawns and cook over high heat for 3 minutes more to create the crust (“pegao” or “socarrat”)
  • Serve with fresh lemon and aioli

MAJAO

Peel the red pepper and add to a mortar with the garlic, parsley, saffron and a pinch of salt. Crush all these ingredients until they become a paste. Reserve.

Bon profit!

foto0

 




Deja un comentario

Tu dirección de correo electrónico no será publicada. Los campos necesarios están marcados *