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BLACK RICE WITH SQUID AND PRAWNS
4 PORTIONS | 90 MINUTES | MEDIUM DIFFICULTY
ingredients
2
medium onions
2
clean small cuttlefish with their ink sacs
2
medium squid
4
red prawns
2
tomatoes
1/2
red pepper
50 g
ñora pepper flesh
1
clove of garlic
1.25 litres
fish or seafood stock
360 g
round rice
to taste
olive oil
to taste
salt
preparation
1
Peel and chop the onions, garlic, and red bell pepper. Sauté in a paella pan with olive oil over medium heat. Add the ñora pepper flesh and continue sautéing. It will be ready when it has dehydrated completely and taken on a light brown colour. It's important that the sofrito is caramelized and not burnt to avoid the rice tasting bitter.
2
Grate the tomato and add it to the sofrito. Cook over medium heat until it takes on a brown colour and a fairly dry texture. Once the sofrito is ready, remove it from the paella pan and set aside.
preparation
3
On the other hand, add the ink sac to the stock in a container. Stir with a fork so that the contents is coloured and heat in a pot.
4
Peel the squid and cut it into half-centimetre thick rings. Also, peel the prawns, leaving the heads intact.
5
Cut the small cuttlefish and add it, along with the squid, to the paella to cook. Turn up the heat and brown them by turning them. Once golden, remove and set aside. You can then return the sofrito to the same paella pan.
preparation
6
Add the rice to the sofrito and sauté until the rice becomes translucent. Pour in the hot stock and stir a couple of times. Let it cook for 10 minutes over a medium heat, then add the prawns, squid and cuttlefish to finish. Cook for another 5 minutes, then turn off the heat. Cover with a cloth and let it rest for five more minutes. Now you can serve your rice.
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