Carabineros rice

Rice is always appealing, but if there is a time when the terraces of the beach bars fill up to enjoy a good seafood rice, it is in summer. Although it is true that depending on the product there are prohibitive rices, so today we prepare a luxury rice at home.


For the broth:

• 500 g of shrimp for broth

• 100 ml dry sherry

• 250 g of ripe tomato

• 15 g of parsley

• 15 g peeled garlic

• 50 g of extra virgin olive oil

• Salt

For the candied cuttlefish:

• 1 fresh cuttlefish without cleaning

• Extra virgin olive oil

• Black pepper

• Salt

For the sauce:

• 300 g of crushed tomato

• 1 garlic

• 1/2 purple onion

• Extra virgin olive oil

• Black pepper

• Salt

For the rice:

• 200 g of bomba rice

• 3 XL Carabinieri

• 200 g fried

• 100 g of candied cuttlefish

• 1/2 glass of white wine

• Broth


1. We start by preparing the broth, we can do it in advance, even have it frozen. In a large pot, pour the oil and pour the red shrimp, salt and let them cook without stirring. After 10 minutes we crush them with the help of a spoon so that they release all their juice.

2. In the glass of the bowl we put 250 g of tomato without seeds, the parsley, the garlic and the dry sherry and we crush.

3. When the red prawns have reduced all the juice, add the minced meat that we have previously prepared and let it cook over medium heat until it is well cooked and looks like a sauce.

4. At this point we add 3 liters of boiling water and let it cook for 30 minutes over medium-high heat from when it starts to boil. Strain, crushing well all the carabineros and reserve.

5. Now we are going to prepare the sofrito, which we can also have it made in advance, even freeze it.

6. In a frying pan add 3 tablespoons of extra virgin olive oil. Saute the finely chopped garlic and when it begins to brown, add the finely chopped onion. We fry for 10 minutes. Then add the crushed tomato and season with salt and pepper. Let cook over medium-low heat for 20 minutes. We booked.

7. We prepare the candied cuttlefish, to do this we clean the cuttlefish well, remove and reserve the melsa (the part that has thick brown liquid). We discard the eyes and chop the body, legs and fins into small cubes.

8. In a saucepan add 3 tablespoons of extra virgin olive oil. Season the cuttlefish with salt and pepper and add it to the oil, when it has released the water, cover the saucepan, lower the heat to a minimum and let it cook for 20 minutes. Add the finely chopped melsa, raise the heat and cook for a couple of minutes. We booked.

9. We already have all the previous preparations ready so we start with the rice.

10.In the BRA Infinity paella pan, add a couple of tablespoons of extra virgin olive oil and mark the 3 XL carabineros on both sides. We reserve on a plate.

11.Then add the rice together with the sofrito and the cuttlefish, mix well and pour in the white wine. Let cook for 5 minutes over high heat. Add a liter and a half of broth and cook for 8 minutes at maximum heat.

12. Lower the heat to medium and cook for 3 more minutes. Add the carabineros and continue cooking over medium heat for 5 minutes.

13.Once the time has elapsed, turn up the heat to maximum power and cook for 2 more minutes. Remove from heat, cover and let stand 5 minutes. We serve immediately.

Photography and recipe by MJ .

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