Cuttlefish and pea paella

Ingredients

For 1 serving

• White rice70 g
• Cuttlefish150 g
• Peas80 g
• Tomatoes1
• Onion0.3
• Fish stock300 ml
• Extra virgin olive oil10 g
• Saffronto taste
• Paprikato taste
• Saltto taste

Contains: shellfish, fish, celery,

In season: April – June

Method

1. Heat the fish stock in a small pan and dissolve the saffron in it. If the cuttlefish are whole, clean them by removing the bone, eyes, beak, innards and skin and cut them into strips; finely chop the onion and grate the tomatoes on the coarse side of a grater, discarding the skins.
2. Heat the oil in a wide, shallow pan over a medium heat and cook the onion and cuttlefish for 5 minutes, until the cuttlefish is white and the onion soft; add the tomato and paprika and cook for 3 minutes, until the sauce thickens.
3. Add the rice and stir for a minute to coat it, then pour in the hot stock, salt and spread the rice evenly: from now on, don't stir.
4. Cook over a medium heat for 15 minutes, until the stock is almost all absorbed and the rice nearly cooked.
5. Scatter the peas over the top and cook for another 3 minutes; for the last minute turn up the heat until you hear the bottom crackle, to form the crust (socarrat).
6. Turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes before serving.