Arroz caldoso de sepia y gambas

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Arroz caldoso de sepia y gambas. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Arroz caldoso de sepia y gambas is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Arroz caldoso de sepia y gambas is something which I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Arroz caldoso de sepia y gambas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz caldoso de sepia y gambas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz caldoso de sepia y gambas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz caldoso de sepia y gambas estimated approx 60 min.

To begin with this particular recipe, we have to prepare a few components. You can have Arroz caldoso de sepia y gambas using 12 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Arroz caldoso de sepia y gambas:

1. 250 gr sepia
2. 10 gambas
3. 1 cebolla
4. 1/2 pimiento verde italiano
5. 1 diente ajo
6. 1 c.c. pimentón de La Vera
7. 1 c.s. pulpa de ñora
8. 2 tomates triturados
9. 350 gr arroz bomba
10. Fondo de pescado
11. 50 ml vino blanco
12. Perejil picado

Instructions to make to make Arroz caldoso de sepia y gambas

1. Con las cabezas de y pieles de las gambas hacemos una glasé como os indico en la receta vinculada. También necesitaremos cebolla, tomate y brandy. No añadimos harina de maíz dejamos reducir hasta que espese. Reservamos.
2. Salteamos ligeramente los cuerpos de las gambas en una cazuela. Reservamos.
3. Cortamos la sepia en trozos de 2 cm aproximadamente. Picamos la cebolla y el pimiento verde en brunoise. Lo ponemos todo en la cazuela donde hemos salteado las gmabas a pochar lentamente y tapado con un poco de aceite.
4. Cuando las verduras estén pochadas y la sepia haya evaporado su agua, añadimos el ajo y dejamos que desarrolle su aroma.
5. Añadimos después el pimentón, pulpa de ñora, vino blanco y el tomate. Removemos y dejamos secar completamente.
6. Añadimos aproximadamente 500 ml de fondo de pescado. Cuando empiece a hervir añadimos el arroz.
7. Dejamos cocer destapado hasta que el arroz esté en el punto que nos guste vigilando el nivel de líquido añadiendo si nos gusta más caldoso. De vez en cuando removemos.
8. Cuando le falten unos minutos añadimos las gambas reservadas y la glasé para darle más sabor.
9. Dejamos reposar y emplatamos espolvoreando un poco de perejil picado.

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