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 

  1. Infuse the crumbled the saffron in the vegetable stock. Keep warm over the lowest heat.

  2. 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.

  3. 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. 

  4. 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!

Bomba D.O. paella rice, textile bags
£11.10
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Chicory endives, apples and sprouting broccoli paella | Paella de endivias, brecol y manzana

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The ultimate vegetable stock | Caldo oscuro de verduras