Rice with Mantis Shrimps
Assuming that you’ve already prepared the stock and left it boiling on another ring, now clean the cuttlefish.
Finely chop and mix the garlic, peeled tomato, parsley and saffron threads.
In a wide, shallow pan sauté the salted mantis shrimp in olive oil for a couple of minutes and set aside. In the same pan, fry the cuttlefish, evenly diced, until it is golden brown and no more water is released. Add the roughly diced potato and the cauliflower. When they start to change colour, add the chopped garlic mixture and paprika and sauté until reduced.
Then pour in the rice and stir, ensuring that the grains do not burn. Add the fish stock. Allow everything to boil for 5 minutes and then simmer for a further 8 minutes. Check if it needs any more salt.
Add the mantis shrimps that were set aside earlier, turn off the heat and leave to rest for 3 to 5 minutes.
Serve in soup dishes, as this is what is known as “soupy rice”. If you prefer your rice a bit drier, reduce the amount of stock to 0.8 litres.