Rice with cuttlefish and octopus is a very tasty dish, with full flavored sea.
At home when we buy fish usually keep waste this (head and bones), to make a broth with them, once ready we usually use at the time or freeze for another time. For this recipe we put fish broth to cook for 40 minutes in a pot with water and salt, a head of hake with his spine, 1/2 onion and 2 carrots, plus a whole clean and sepia.
The result was a very tasty fish broth we use to prepare a delicious rice with cuttlefish and octopus.
Ingredients for rice with cuttlefish and octopus (4):
240 g rice
1 Can of octopus in oil (240 gr.)
1 / green 2Pimiento
Ingredients to make fish stock:
Bones and fish heads (in this case hake)
1/2 green pepper
2 tablespoons olive oil
Preparation rice with cuttlefish and octopus:
In a large saucepan sauté in two tablespoons of olive oil, onion, green pepper and clean and sliced carrots. Add the fish bones, which can be hake, monkfish or otherwise.
Season it, stir and cover with more than one liter of water.
Add the washed and whole cuttlefish and cook over medium heat for 40 minutes.
We draw cuttlefish and cut into smallish pieces.
Then in a skillet or paella pan doramos the half onion and green pepper, which will have previously cut very finely.
We added a few strands of saffron and rice this sofrito, stir and incorporate pieces of cuttlefish and octopus in oil drained.
We pour the broth gradually, as we go begging.
Cook over medium heat 20 minutes.
Remove from heat rice with cuttlefish and let stand five minutes.
We serve and tasted rice with cuttlefish and octopus.