Preparation

Put a pan on the stove with olive oil, onion and garlic, bay leaves, and let it cook for a few minutes or until the onion is tender.

Cut the cuttlefish into pieces and set aside.

Add the tomato pulp or diced tomatoes without skin and seeds and let it sauté a little.

Add the cuttlefish and mix.

Add the water (preferably hot) necessary for cooking.

Cover and stew until cuttlefish is tender.

Add the rice and rectify the seasonings.

Add the shrimp heads to the rice and cook.

When the rice is almost cooked, remove the heads and add the shrimp.

At the end, add coriander previously washed and chopped coarsely.

Ingredients

  • 600g clean cuttlefish
  • 8 shelled and headless prawns
  • 1 small onion
  • 3 garlic cloves
  • 1 cup of carolino rice
  • 3 Spoons of tomato pulp or ripe tomato
  • 1 bay leaf
  • Olive oil
  • Fresh coriander
  • 4 teaspoons powdered seafood sauce
  • Pepper