Mellow Red Rice with Carabineros and Cuttlefish

We will make a Fumet with the heads of prawns and Carabinero (fry the heads with AOVE, add water and crush them on the fire. Remove before it starts to boil).

Seal the shrimp bodies and cut them into small pieces, remove them to add them later to the rice. Seal the shrimp carcasses and set aside.

Brown the cuttlefish cut into small pieces with EVOO and chopped garlic and set aside.

In a large frying pan, sauté the shallots and the red bell pepper cut into very small pieces. Add two spoonfuls of crushed tomato and let it cook over low heat. Add a spoonful of tomato concentrate and a pinch of salt. Add the rice and stir for a few minutes so that it soaks well in the sauce.

After these minutes we are going to add some saffron threads (instead of food coloring).

We are going to add several glasses of Fumet (more than double the number of glasses of rice we are going to make), we are going to leave a little aside in case it is needed later. Stir everything and let it rest.

Minutes before removing it, add the small pieces of shrimp carcasses previously set aside.

Remove and decorate with the shrimp.