Prawn And Cuttlefish Rice With Its Own Sauce

• 2/3 pound prawns
• 3 cups water
• 3 saffron strands of
• 4 cuttlefish small fresh
• 1 green onion
• virgin olive oil Exta
• 3 garlic cloves
• 2 tablespoons tomato paste
• 1 1/3 cups rice round grain
• paprika
• salt

1. Peel prawns.
2. In a large pot, cook heads and shells in boiling water, along with a few strands of saffron.
3. Chop the cuttlefish, reserving the sauce and ink.
4. Dice the onion and fry in the pan with a little olive oil, along with the cuttlefish.
5. When onion is almost translucent, add chopped garlic, tomato paste, sauce, cuttlefish ink and rice.
6. Stir constantly and fry for a couple of minutes.
7. Sprinkle with paprika.
8. Immediately add hot, strained prawn broth.
9. Season with salt, if needed.
10. Wiggle pan, boil on high heat for five minutes, then reduce heat and boil for 10 additional minutes, adding the prawns after 5 minutes.
11. It is very important not to stir rice.
12. Only move the pan a little to redistribute broth, so that mixture cook evenly.
13. Turn off the heat and let stand for a couple of minutes.

prawns, water, fresh, green onion, virgin olive oil, garlic, tomato paste, rice round grain, paprika, salt

Taken from www.yummly.com/recipe/Prawn-and-Cuttlefish-Rice-with-its-own-Sauce-2049627 (may not work)