Based on a recipe for the well-known cuttlefish dish with meatballs, Ramonin has made this rice simple and at the same time forceful… A pass.
The bite as with other dishes is a very important element and with a little chocolate it has given it a very good touch.
Enjoy it!
BY @guiaramonin
- 100 grams per person of rice
- Cuttlefish with its spleen
- Meatballs
- Green peas
- Sautéed: Bay leaf, garlic, garlic, green pepper, natural tomato, 1 tablespoon per person of onion and tomato sauce, drizzle of white wine.
- Chopped: 1 garlic, 5 almonds, 5 hazelnuts, 1 Maria’s cookie, the spleen of the cuttlefish and a little dark chocolate.
- Salt, pepper, parsley.
- EVOO
- Fish broth (2 and a half parts for 1 of rice)
- Parallel to the paella that we will cook, we will prepare separately:
- The candied cuttlefish in a separate saucepan with oil and salt and pepper over medium heat for 20 minutes.
- In a frying pan we will cook the meatballs and reserve them separately.
- We will prepare the minced garlic, almonds, hazelnuts, a Maria cookie, cuttlefish spleen and a little melted dark chocolate. Blend until smooth.
- We will also heat the fish broth in a partial pot and reserve to add it when we have the sauce done.
- To begin, we will add the cuttlefish that we have previously confit to the paella, and we will begin to cook the sauté.
- Next, we will add the bay leaf and a garlic that we will remove. We will also add the young garlic, the green pepper, the natural tomato, the onion and tomato sauce and a splash of white wine and we will stir over medium heat for 5 minutes until it reduces.
- Add the reserved meatballs separately and stir to integrate them into the sauce.
- Next, add the rice (100 grams per person) and stir to integrate it into the sauté.
- We will add the fish stock to the pan, which we have previously heated in a separate pot and the previously prepared mince, salt and pepper.
- We leave the paella over high heat for 5 minutes for the broth to evaporate and stir continuously. Then we will leave it for 12 more minutes over low heat.
- To finish, let it rest for 5 minutes, spread the peas and some parsley leaves on top.
Reserva Família I CAVA GRAN RESERVA BRUT NATURE
Extremely seductive, with a fresh, pleasant texture and long fin.
