Black rice with squid recipe

ByFoodsDiary Staff

Ingredients to make Black rice with squid:

  • 2 onions
  • 3 tomatoes
  • ½ red pepper
  • 3 garlic cloves
  • 4 tablespoons of olive oil
  • 1 package of frozen seafood
  • 3 bay leaves
  • Squid ink
  • 2 cups of rice
  • 1 cup of Peas
  • 1 liter of fish broth
  • 1 pinch of salt
  • 1 pinch of Seasoning
  • Aioli

How to make Black rice with squid:

  1. Once you have all the ingredients ready on the work table, start by grating the tomato and finely chopping the vegetables, that is, the onion, garlic and pepper.
  2. Heat oil in the peeler and when it is hot, add the vegetables to make a base sauce. Keep cooking over medium heat until the onion begins to turn transparent.
  3. This sauce is the same that is used for other recipes such as the mixed paella with rabbit or even for the facade with chorizo ​​and potatoes.
  4. Add the grated tomato and mix everything well until two minutes have passed and then you can incorporate the frozen seafood.
  5. To make this black rice we have used a 750 gram bag with squid, mussels, clams and shrimp and cuttlefish. You can use something similar, choose shellfish to taste, or just use calamari.
  6. Season the sauce with the bay leaves and add salt and a pinch of seasoning to taste, you can use the classic concentrated cube of fish, vegetables or poultry.
  7. Meanwhile, go heating the fish broth in a saucepan, since we must add it to the hot or not cold black rice or at room temperature.
  8. Add the squid ink and mix everything until the color permeates the entire sauce.
  9. Squid ink is sold in individual 4-gram bags, we have used 4 bags, but you can use less or get it naturally by cleaning fresh squid.
  10. Add all the rice in the paella pan and stir everything together until you see that it has been painted well.
  11. To make black rice you can use bomb rice or any other type of rice that is not long rice.
  12. Add the peas along with half of the hot broth and stir everything, checking that the sauce does not stick to the bottom of the pan.
  13. Add the rest of the broth and when it starts to boil, lower the flame and finish cooking the rice without moving it, until you see that most of the broth has been consumed.
  14. If you see that the broth is consumed but the rice is still hard, you can add a little, just remember to add it hot.
  15. Put out the black rice with calamari and let it rest covered for a couple of minutes, then uncover and serve the plates with a teaspoon of homemade aioli. Bon Appetite!

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