Pumpkin and baby cuttlefish paella
Happy Halloween amigos! And to celebrate it and to make sure no food goes to waste what better than to make a paella using the leftovers from your pumpkin. I dare you all to make a decorated paella as terrifyingly ugly as mind! I hope you can make a better job than I did!
INGREDIENTS
200g pumpkin, cut into pieces
120ml extra virgin olive oil
200g baby cuttlefish, some whole, some finely chopped
1 tomato, grated
6 garlic cloves, finely chopped
0.4g saffron
1 tbsp smoked paprika
1 tsp sweet pepper flakes
Salt to season
440g Spanish rice
2 litres roasted vegetable stock
Infuse the crumbled the saffron in the vegetable stock. Keep warm over the lowest heat.
Place a paella pan over medium heat with the olive oil and fry the pumpkin for 6 minutes until lightly browned. Add the whole baby cuttlefish and fry them with the pumpkin for a further 5 minutes so all sides caramelised. Stir in the finely chopped baby cuttlefish and fry for a further 2 minutes.
Add the garlic, closely followed by the pimenton and the grated tomatoes, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes. Reduce the heat to medium and continue to cook for the next 8 minutes without stirring and let it rest off the heat for 5 minutes before eating it. Buen provecho!
