Rice with cuttlefish, broad beans and baked ham. Recipe
At first I thought about making the baked rice that my grandmother has always made, but as I got started I varied the recipe and the main ingredients to make this recipe for baked rice with cuttlefish, broad beans and ham.
Well, my grandmother's rice. It is basically a rice with chicken made in a clay pot and cooked in the oven. It really is a delicacy and one of the best rice dishes I have ever eaten. Mine are rich, but never at the same level. By the way, the ingredients are as my grandmother puts them, at least the basics.
Ingredients for 4 people
- 2 cups of rice, double the water, 2 clean cuttlefish, 100 g of ham in cubes, 200 g of baby broad beans, 100 g of onion, 50 g of red pepper, 2 garlic, salt, a pinch of saffron and olive oil.
Preparation of rice with cuttlefish
While we cut and prepare the ingredients we put the clay pot with water to heat and boil. In this way, that possible clay flavor that it gives to rice goes away.
Chop the onion, garlic and pepper very finely. We leave the ham in cubes and the clean cuttlefish whole. We remove the water from the pan and dry. We put oil and sauté the onion, pepper and garlic stock.
We add the cuttlefish, the ham and the broad beans. Sauté lightly and add the rice, water, salt and saffron.
Let it cook on the fire for a few minutes and finish in the oven at 180 ºC (preheated) until it is ready.
Processing time | 1 hour Difficulty | Easy
I don't add lemon to good rice dishes and this one that has cuttlefish, broad beans and ham, of course. The cooking time is approximate, in the oven it is somewhat difficult to set the time well and it is best to try from a certain point. The last few minutes you can even raise the temperature so that the top dries a bit.