Rice with Cuttlefish, Grouper, and Shrimp

Name: Rice with Cuttlefish, Grouper, and Shrimp
Total time: 7200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 cup white or brown rice (about 200 grams); 1 1/3 pounds cooked large shrimp (about 600 grams); 1 fresh whole cuttlefish, uncleaned; 1 slice grouper; 1/2 red bell pepper; 1/2 white onion; 4 cloves garlic; 4 dried ñora peppers (optional); 3/4 cup seafood stock (200 ml); 4 1/4 cups water (1 liter); Saffron threads; 1 bunch fresh parsley; Food coloring; Extra virgin olive oil; Salt

Jessica @Jessica943

Quart de Poblet, España

It's a bit involved, but the result is absolutely delicious.

Jessica @Jessica943

Quart de Poblet, España

It's a bit involved, but the result is absolutely delicious.

Saved

Ingredients

2 hours

Serves 4 servings

1 cupwhite or brown rice (about 200 grams)
1 1/3 poundscooked large shrimp (about 600 grams)
1fresh whole cuttlefish, uncleaned
1 slicegrouper
1/2red bell pepper
1/2white onion
4 clovesgarlic
4dried ñora peppers (optional)
3/4 cupseafood stock (200 ml)
4 1/4 cupswater (1 liter)
Saffron threads
1 bunchfresh parsley
Food coloring
Extra virgin olive oil
Salt

Saved

Steps

2 hours

1

Peel the shrimp and set the shells aside (do not throw them away).
2

Bring the shells and water to a boil for 15-20 minutes.
3

Once done, set aside the shrimp bodies and strain the broth; you want to keep the flavorful liquid from the shells.
4

Finely chop the parsley with the saffron threads and garlic cloves.
5

In a skillet with olive oil, sauté the ñora peppers.
6

When they turn a deep red and smell roasted, remove them and add them to the broth you made earlier. Cut them up so they release all their flavor, then remove them to chop (you can strain out the seeds from the broth and discard them, but keep the broth).
7

In the same oil used for the ñoras, sauté the grouper (cut into small pieces) and set aside.
8

In the same oil, cook the cuttlefish (cut into small pieces) until lightly browned (it will release water at first).
9

Cut the bell pepper and onion into small pieces, then add them to the skillet.
10

Add the chopped parsley, saffron, and garlic mixture and stir.
11

Sauté the rice with the food coloring and stir.
12

Add the shrimp broth (use 3 cups for every 1 cup of rice), the chopped ñora peppers, shrimp, and grouper. Add salt and let the liquid reduce until it is fully absorbed. Enjoy!