'Arroz a banda' is a typical dish from Alicante. Enjoy it in good company.
In a paella pan, place 40ml of olive oil and some onion in brunoise over high heat.
Sauté and add the cuttlefish, cut into cubes. Add a pinch of salt and sauté until golden.
Add the rice and stir well.
Add the "salmorreta" and mix. The "salmorreta" is made from spicy red peppers, grated ripe tomato, and a minced garlic clove (fry everything and blend until obtaining the homogeneous paste known as "salmorreta").
Add the saffron threads and the seafood stock. Cook over high heat for 10 minutes. At this point, taste and rectify the salt.
Add the prawns and cook for 8 more minutes (or until all the broth is reduced).
Once ready, cover and let it set for 5 minutes.