How to make
Peel the shrimp and the peels, along with the heads are covered with the water and put on high heat. Add 1/2 broth cube for extra flavor, as well as the celery stalk and half of the onion. When it boils, reduce the heat and let it simmer under the lid for 20 minutes. Season the broth with a little salt and olive oil.
During this time, finely chop the other half of the onion and the green pepper and fry them in a little olive oil for a few minutes with a pinch of salt.
Cut the cuttlefish into pieces (if it is up to 300 g, a small cuttlefish does not need to be peeled, only the large cuttlefish that have a hard skin are peeled) and grate the garlic. Add them to the onion and pepper and cook for another 5-7 minutes, so that the water, which the cuttlefish will release, evaporates.
Add the tomato puree and spices and when you see it change color and become thick, pour the strained broth.
Once it starts to simmer, add the peeled shrimp and cook until the rice is done, for about 15 minutes, depending on whether you like it softer or firmer.
You don't have to wait for the rice to absorb all the liquid, because this dish is served in a more liquid form and eaten with a spoon. (Add a little more water, if needed.) Serve immediately, because if it's left for a while, the rice may absorb the liquid anyway and swell up.
I really love seafood dishes, so at the risk of being boring, I'm sharing this favorite seafood recipe of mine again. I hope you like it and give it a try!
