Ingredients (4 Personas):
200 gr of rice · 1 small cuttlefish 4 artichokes · One grated tomato · 2 garlic cloves · 1 liter of fish broth · A small spoonful of paprika from La Vera. · Virgin olive oil.
Preparation:
· Peel the artichokes, Cut them into four pieces and put them in cold water with a slice of lemon so that they do not oxidize..
· Clean and cut the cuttlefish into small cubes of about two centimeters. Reserve.
· Brown the cuttlefish seasoned with salt in a wide pot. Right there, add the well drained and salted artichokes, and fry well. once golden, add grated tomato along with the two sliced cloves of garlic and the paprika. Fry for three or four minutes before adding the cuttlefish and stirring so that all the flavors are integrated..
· Add the rice and fry it, stirring, together with the rest of the ingredients for half a minute. Finally, add the broth (caliente) and let some boil 15-18 minutes, depending on the point of the rice you are looking for.
· Fish broth can be made by sautéing leek, tomato, red pepper and carrot while cooking in the oven 500 gr of galleys during 15 minutes at 180ºC. After, Add to the sauce and cook for twenty minutes. (from the boil).
This recipe is ideal for winter because we are in the middle of artichoke season and because it is a spoon dish that goes very well on cold days.. The Marvelettes and their “Don’t mess with bill” It's a good song to accompany it., with an impeccable tempo for the enjoyment of this recipe.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
