Rice in Broth with Shrimp and CuttlefishRECETAS DEL SEÑOR SEÑOR
In this version of seafood risotto, the stock is made by boiling the peeled shrimp shells in water--a frugal tip that's used by chefs and home cooks alike throughout Italy. The flavor comes from the classic trio of garlic, onion, and green bell pepper (another Italian cooking tip) that's sauteed in the beginning. Here, cuttlefish rounds out the shrimp and food coloring is an optional way to impart deeper color to the rice.
- Add the shrimp shells to a liter of water. Add a pinch of salt and bring to a boil on high heat. Simmer for 15 minutes. Strain the shells from the stock and set aside.
- Add the oil to a skillet on medium heat. Saute the onion, bell pepper, and garlic for 5 minutes.
- Add the cuttlefish in pieces and cook for another minute. Season with a pinch of salt and black pepper.