Recipe of A banda rice

Instructions

1. Bring about 80 ml of water to boil, put the saffron threads and infuse covered, with the fire off.
2. Put the oil in a saucepan, add the cuttlefish previously semi-cooked and cut into brunoise, add the prawns and fry.
3. Add the rice, the saffron infusion and add the fish broth.
4. Bring to a boil, add the salmorreta and salt.
5. Boil for 14/15 minutes.
6. Turn off the heat to let it rest and stay dry for 2 minutes.
7. Light the fire again and fry for about 2 minutes, to get the socarrat.
8. Slice the garlic and chop the tomato with skin and seeds. Add the spicy red peppers.
9. Heat oil in a saucepan and add the sliced ​​garlic. Let it brown over medium heat for a few minutes.
10. For the salmorreta, add the spicy red peppers and stir to integrate it with the garlic.
11. Add the tomato in pieces to the casserole along with a teaspoon of sugar.
12. Salt, stir and cook over low heat and uncovered, stirring from time to time.
13. When the tomato has evaporated enough and all of the oil, garlic, red pepper and tomato is well integrated and cooked for about 20 minutes, blend at maximum power.
14. Pass through a strainer, squeezing lightly with a spoon, to get a fine cream