Receta Traditional rice "a banda" from Valencia (Spain)

First, cut the cuttlefish or squid into very small dice, onion and garlic finely and itching tomatoes rallaremos hand with a grater (just peeled tomato pulp).

In a paella for 4 or 6 people, add olive oil and let it heat, quickly add the chopped chopped cuttlefish or squid (a matter of taste, because the end result is very similar). Doraremos low heat until they start to skip parts of the pan (about 12 or 15 minutes).

Add onion and garlic and saute all together, taking care not to burn.

After about 3 or 4 minutes, add the grated tomato in the center of paella, sauté the center out in a circular motion, this process will take a few minutes until we realized that evaporated most of the water from the tomatoes.

Add a teaspoon of saffron and rice (was calculated to about 5 people), rehogaremos about 2 minutes on low heat so that the rice is infused with the flavors that are in paella.

Finally, add the fish stock (only strained broth), add a bit of color (just to give a little color) and salt. Then simmer for 12 minutes over medium heat until it begins to run out of broth, because at this point, add the seafood naked.

Cooked rice boil until dry (about 18-20 minutes) and then let it sit until you serve it at the table.

It is very common sauce to accompany rice with garlic sauce, but my recommendation is to eat it as is, to fully enjoy this spectacular seafood rice.

You can make this rice in your home, you will see that your friends and family will love this great and easy recipe.
Do fish broth as simple as possible (fish spines, 1 onion and 3 ripe tomatoes, simmer for 45 minutes). Enjoy traditional Spanish recipes on my cooking blog, I hope ...