Arroz meloso de sepia y pulpo



El arroz meloso es una preparación de arroces con un punto de cocción intermedia, entre los arroces secos y los caldosos.​ Mientras los arroces caldosos son una sopa con arroz, los arroces melosos se caracterizan por la ausencia de caldo tras su preparación.


320 gr de arroz redondo (Sabroz),
1200 ml de fumet o caldo de pescado,
1 sepia grande, 250 gr de pulpo cocido,
8 gambas,
1/2 pimiento rojo y 1/2 pimiento verde,
1 cebolla,
2 tomates,
2 cucharaditas de carne de pimiento choricero,
2 cucharaditas de pimentón,
aceite de oliva y sal.


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