Rice with seafood (cuttlefish and shrimp)

First make the shrimp fumet (to save time you can use fish stock instead). To do this peel the raw shrimps (save them for later) and in a pot with oil over high heat add the heads and shells and fry well for a few minutes crushing them to remove the juice.

Add the brandy and let the alcohol evaporate for 2-3 minutes, then fill the pot with approximately 1.5 liters of water and two cloves of garlic and cook for 15 minutes when it comes to a boil (remove the foam during cooking).

Pour everything into a bowl, mash and strain to remove the shrimp remains. Pour the broth back into the pot, cook for 5 minutes and the fumet is ready.

For the rice, first chop the other two garlics, the onion and the carrot (you can also use bell pepper) and in a pot with oil, sauté everything and season with salt and pepper.

Cut the cuttlefish into pieces, crush the tomato, add both to the pot and cook for about 10 minutes, then add the glass of wine until the alcohol evaporates for about 2-3 minutes.

Add the rice, stir, add the fumet until the rice is covered and then add the saffron to color it.

Let the rice cook for about 15-20 minutes over medium heat (according to package time) without moving the rice and being careful not to let it stick. Add more broth as it cooks (in the last minutes do not add broth if you want it drier and add broth if you want it more brothy).

When the rice is done, turn off the heat, add the shrimp and cover for about 5 minutes to allow the shrimp to cook with the heat and the rice to rest and ready.