Black rice recipe with squid and prawns

Ingredients to make black rice with baby squid and prawns:

• 400 grams of Bomba rice
• 8 baby squid or squid
• 8 prawns
• 1 liter of Fumet, fish or seafood broth
• ½ onion chopped
• ½ Italian green pepper
• 4 tablespoons of crushed natural tomato
• 1 clove garlic
• 2 bags of frozen squid ink
• ½ glass of brandy or cognac
• 1 pinch of salt
• 6 tablespoons of extra virgin olive oil

How to make black rice with baby squid and prawns:

1. To start this recipe for black rice with squid and prawns, we will begin by cleaning the squid under a stream of water, removing the skin from the outside and the feather or cartilage from the inside.
2. The fins and tentacles can be cut and left whole, but the body can be cut into rings so that they are more evenly distributed in the black rice.
3. We also wash the prawns and cut and peel only 4 of the 8 that we have.
4. We reserve the 4 whole prawns and the 4 peeled ones for later, and with the heads and shells we are going to enrich our stock or fish or shellfish broth.
5.  To do this, fry the remains of the prawns in a pot with a tablespoon of oil and when they are well fried, add the broth and let it simmer while we continue preparing our black rice with squid or baby squid.
6. Meanwhile, we chop the onion, the green pepper and the garlic clove very small and we reserve it.
7. Now we will begin to cook what is the rice in its ink itself: we take a paella pan, a casserole or a frying pan with a wide bottom and heat it over medium heat with 5 tablespoons of olive oil.
8. Once the oil is hot, fry the prawns (both whole and peeled) and the cut baby squid together with their tentacles and fins for about 3 minutes. Then we remove them and reserve.
9. Then we fry the vegetables with a pinch of salt in the same oil until they are well poached and then we put the fried baby squid again (not the prawns) and add the brandy or cognac, stirring the bottom of the paella pan well so that the alcohol evaporates and, incidentally, is impregnated with all the caramelized juices left by the seafood and vegetables.
10. Next, in a separate bowl, mix the frozen squid ink and the crushed natural tomato and add it all to the paella pan. Stir for a few minutes and add the bomb rice.
11. We stir another 2 more minutes the black rice paella so that it is impregnated with all the flavors and meanwhile, strain the seafood stock that we had simmering.
12. Then we add enough seafood broth to cover all the black rice with squid and let it cook over high heat for about 5 minutes.
13.  After 5 minutes, lower the heat to medium and let the bomb rice absorb all the fumet for about 10 more minutes.
14. Tip: If necessary and the fumet has already been consumed but the rice is still cooking, add a little more liquid
15. Once the 10 minutes have passed, place the whole and peeled prawns on top of the black rice with baby squid as if decorating the paella pan and let it cook for another 5 minutes until all the fumet has been consumed.
16. Tip: In total, this black rice paella has to cook for about 18-20 minutes, not counting the resting time.
17. Next, turn off the heat and cover the black rice with baby squid and prawns with a clean kitchen towel so that it rests for 5 to 10 minutes. And to eat!