Arroz a la Llauna Menorquín ¡Prepáralo como un Chef en casa!

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and flavor similar to saffron at a lower cost.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner than chicken, while pork can be more economical.

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is a common substitute for rabbit, while pork is often less expensive.

green beans

🥗Healthier: asparagus

💰Cheaper: peas

Asparagus is a nutritious alternative, while peas are often cheaper.

Add a small cup of virgin olive oil to medium heat in a pan.

Season with salt and pepper.

Sear the shrimp for a minute, then set them aside.

Cook the crayfish in the same oil for just a minute, then set aside.

In the same oil, add chopped onion and cook for about 4 minutes.

Add a few cloves of garlic and cook for another minute.

Add the squid and cook as if making squid with onions.

Add a splash of cognac and stir until the alcohol evaporates.

Incorporate sautéed tomato or tomato sauce into the mixture.

Add a small spoonful of paprika mixed with ñora peppers and about 8 grams of squid ink.

Mix in sobrasada until it dissolves into the sofrito.

Add fish stock that contains saffron, using three parts stock to one part rice.

Increase the heat to high and add a spoonful of seasoning.

When the stock starts to boil, add the rice and the reserved shrimp.

Cook for 8 minutes over high heat.

Transfer the rice to a Llauna (a specific type of baking dish).

Arrange the crayfish on top of the rice.

Place the Llauna in the oven at 200 degrees Celsius for 10 minutes to dry the rice and finish cooking the crayfish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary