You will need the following


350 g Bomba rice

10 prawns

300 g of cuttlefish or squid

2 cloves of garlic

1 artichoke (optional)

1 small onion

Aneto Paella Broth

Olive oil


aneto seafood paella


Step by step

arroz con sepia
Clean the squid or cuttlefish and cut them into small cubes. Peel five prawns and reserve. Cut the onion and garlic into thin pieces and sauté them in a paella pan with a couple of tablespoons of oil. Add the artichoke cut into very small quarters and season. Add the cut squid or cuttlefish and sauté until golden brown. Remove them from the pan and reserve. Brown the prawns for a couple of minutes remove and reserve.
arroz con sepia
Add another spoonful of olive oil to the paella pan, add the rice, sauté for about four minutes . Add the squid or cuttlefish then add the Aneto stock. Cook for approximately 17-19 minutes. 3 minutes before the end of cooking, add the prawns. Remove from the heat and allow to stand for a couple of minutes before serving. Enjoy it!

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