Arroz a Banda

Instructions

1. 1

   Heat the Broth: In a separate saucepan, bring the fish broth to a gentle simmer. Toast the saffron threads lightly and dissolve them into the hot broth.

2. 2

   Sauté the Seafood: Heat the olive oil in a paella pan over medium-high heat. Add the diced cuttlefish and sauté for 4-5 minutes until it begins to brown and pop. Add the peeled shrimp, cook for 1 minute until pink, then remove the shrimp and set aside to prevent overcooking.

3. 3

   Build the Flavor Base: Reduce heat to medium. Add the minced garlic to the cuttlefish, cooking for 30 seconds until fragrant. Add the grated tomato and cook for 3-4 minutes until the liquid evaporates and it forms a jam-like paste. Stir in the smoked paprika and cook for 10 seconds.

4. 4

   Toast the Rice: Add the rice to the pan, stirring continuously for 2 minutes to coat every grain in the flavorful oil and tomato mixture. The edges of the rice should become slightly translucent.

5. 5

   Simmer: Pour in the simmering saffron-infused fish broth. Give the pan a gentle shake to distribute the rice evenly. Boil vigorously for 8 minutes, then reduce the heat to low and simmer for 8-10 minutes.

6. 6

   Finish and Rest: In the last 2 minutes, arrange the cooked shrimp over the top. Turn the heat up slightly to create the crispy 'socarrat' bottom crust. Remove from heat, cover with a cloth, and let rest for 5 minutes. Traditionally served with a side of garlic alioli.