Gourmet Rice with Saffron Aioli Recipe
For this comforting squid paella recipe from Chef Peio Cruz, you start by making a salmorreta. This is a flavourful, rich purée of ñora peppers, tomatoes and garlic which is added to the base of...
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Cooking tools:
- Mortar and pestle
- Fine-mesh sieve
- Squeeze bottle
- Kitchen scale
- Oven
- Stove
- Saucepan
- Pot
- Baking pan
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
Ingredients
- 3 dried ñora peppers
- 200g of olive oil
- 15g of garlic cloves, sliced
- 200g of ripe tomatoes, chopped
- 30g of rich vegetable paste bouillon
- 10g of salt, or to taste
- 10 fresh prawn heads
- 20g of oil
- 1.5l water
- 60g of fish bouillon paste
- 10g of garlic cloves, peeled
- 0.03g of saffron strands, toasted, plus extra for garnish
- 80g of mayonnaise
- 3 drops of olive oil
- 450g of onion, finely chopped
- 500g of calamari, 25 cm width, diced
- 1 bay leaf
- 400g of white wine
- 1 sprig of rosemary
- 600g of paella rice
- 40 cooked prawn tails
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