Paella de sepionets
Sepionets are a Mediterranean delicacy—these are young cuttlefish, offering a mild flavor and delicate texture. While consuming sepionets might seem unsustainable, measures are in place to protect this species. Artisan and regulated fishing, common along the Mediterranean coast, adheres to sustainability principles, using selective methods that minimize impact on other species and the seabed. A good practice for consumers is to try buying them at their season at your local market or fishmonger.
Here is a simple recipe for sepionets rice:
- 125g Albufera D.O. rice
- 200g sepionets (young cuttlefish)
- 25g extra virgin olive oil (EVOO)
- 2.5g salt
- 300g fish broth (plus 150g extra, just in case)
- ¼ sweet onion
- ½ garlic clove
- ½ Valencian tomato
- 50g scalions
- ½ teaspoon turmeric
- 6 saffron threads
- ½ teaspoon sweet “Pimentón de La Vera”
- Buy sepionets from your favorite fishmonger and ask them to clean them; they’ll gladly do it.
- Sear the sepionets in a pan over medium-high heat on both sides. Season them. About 2 minutes on each side until they get a golden color. Keep them aside
- Finely dice the onion and garlic (brunoise) and sauté them in the pan with the EVOO over low-medium heat for at least 30 minutes, until caramelized and brown. Add the spices, then the grated tomato, and reduce until it turns a deep brown caramelized color.
- Add the sliced scallions.
- Add the salt, rice, and sauté for half a minute.
- Add the hot broth, reserving the extra 150g if needed, keeping it warm.
- Cook over medium-high heat for 10 minutes. Distribute the rice and place the sepionets on top.
- Cook for another 7 minutes. At this moment, check the rice’s doneness and add more broth if needed to complete cooking.
- Let it rest for 5 minutes.
- Enjoy!