Arroz meloso with squid and prawns | Juicy Spanish seafood rice
(0)
45 min
Under an hour
Sezamo
Un clasic spaniol reconfortant gătit la oală: orez cu bob rotund scăzut într-un sos catifelat și aromat cu șofran, bucăți fragede de calamar rumenit și creveți suculenți. Textura meloso este punctul perfect între paella uscată și supa caldoso — o mâncare bogată, plină de gust marin.
Preparation method
Preparing the seafood and base
Rinse the squid thoroughly and cut it into rings or bite-sized pieces. If using raw prawns, peel them, leaving the tails on for presentation. Pat the seafood dry with paper towels and lightly season with a pinch of salt.
Heat 20 ml of extra virgin olive oil in a deep pan or cast-iron pot over medium-high heat. Add the prawns and sear quickly for 1–2 minutes per side until they turn pink. Transfer immediately to a plate to keep them juicy.
In the same pan, add the squid and sauté for 2–3 minutes over high heat until it changes color and develops a light golden crust. Transfer to the plate with the prawns, reserving all the flavorful juices left in the pan.
Chef's tip
The secret to the 'meloso' (juicy-creamy) consistency lies in the ratio of about 1 part rice to 3 parts hot stock, and in using a starch-rich round grain rice.
Do not overcook the prawns at the start — a quick sear of 1 minute per side is enough, as they will reheat perfectly at the end in the steam of the rice.
15 min
Under an hour
