Rice With Prawns And Cuttlefish Recipe

Name: Rice With Prawns And Cuttlefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 cup rice per person; 7/8 pound cuttlefish; 2/3 pound shrimp; 7 ounces prawns; salt; oil; 1 green bell pepper; 1/2 red bell pepper; 1 tomato; 5 cloves garlic; 1 tablespoon pepper nora, may substitute grilled red bell pepper; 2 cubes chicken bouillon; saffron; food coloring; 1 bay leaf; parsley minced

Servings: persons

9/16 cup rice per person
7/8 pound cuttlefish
2/3 pound shrimp
7 ounces prawns
salt
oil
1 green bell pepper
1/2 red bell pepper
1 tomato
5 cloves garlic
1 tablespoon pepper nora, may substitute grilled red bell pepper
2 cubes chicken bouillon
saffron
food coloring
1 bay leaf
parsley minced

1
Preheat the oven to 180 Celsius.
2
Place the prawn heads and shells in a stock pot with two cloves of garlic. Mash slightly so that they release their flavor before covering with water. Add a little salt and they bay leaf and allow to simmer for a few moments.
3
Pour a little oil into the bottom of an oven-safe pan, where the rice will later be prepared. Saute the cuttlefish, remove from the pan, and set aside onto a platter. Repeat with the red shrimp.
4
Saute the green and red bell pepper in the same pan on low heat until softened. Add the nora pepper and tomato and let cook for a few moments.
5
Mince the remaining 3 cloves of garlic and mash together with the saffron, parsley, and bouillon.
6
Add the rice to the vegetables along with water, in a proportion of 1 part rice to 3 parts water. Fry the rice slightly before adding the stock from the shells and the garlic mixture.
7
Add the cuttlefish, red shrimp, and prawns and cook for 10 minutes on high heat. Place into the oven and bake for 10 minutes. Let cool for a few moments before serving.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 9/16 cup rice per person, 7/8 pound cuttlefish, 2/3 pound shrimp, 7 ounces prawns, and more.

Yes, Rice With Prawns And Cuttlefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice With Prawns And Cuttlefish

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