Paella de sepionets
Sepionets are a Mediterranean delicacy: young cuttlefish with a mild flavor and a delicate texture. Although eating sepionets might seem unsustainable, there are measures in place to help protect the species.
Along the Mediterranean coast, artisan and regulated fishing often follows sustainability principles, using selective methods that reduce impact on other species and the seabed. A good practice for consumers is to buy sepionets during their season from a local market or trusted fishmonger.
Ingredients
- 125 g Albufera D.O. rice
- 200 g sepionets, young cuttlefish
- 25 g extra virgin olive oil, EVOO
- 2.5 g salt
- 300 g fish broth
- 150 g extra fish broth, kept warm, just in case
- ¼ sweet onion
- ½ garlic clove
- ½ Valencian tomato
- 50 g scallions
- ½ teaspoon turmeric
- 6 saffron threads
- ½ teaspoon sweet Pimentón de La Vera
Preparation
- Buy the sepionets from your favorite fishmonger and ask them to clean them for you.
- Sear the sepionets in a pan over medium-high heat on both sides. Season them and cook for about 2 minutes per side, until golden. Remove from the pan and set aside.
- Finely dice the onion and garlic into brunoise. Sauté them in the same pan with the EVOO over low-medium heat for at least 30 minutes, until caramelized and brown.
- Add the spices, then the grated tomato. Cook everything down until it turns a deep brown, caramelized color.
- Add the sliced scallions.
- Add the salt and rice, then sauté for about 30 seconds.
- Pour in the hot fish broth, keeping the extra 150 g warm in case you need it later.
- Cook over medium-high heat for 10 minutes. Distribute the rice evenly and place the sepionets on top.
- Cook for another 7 minutes. At this point, check the rice and add more broth if needed to finish the cooking.
- Let the rice rest for 5 minutes before serving.
- Enjoy!
