Black Rice with Squid

A deep, glossy black rice where every grain stays firm. The briny scent of seared squid mingles with the rich aroma of a well-reduced olive oil sofrito.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 707
• Protein: 41 g
• Carbs: 90 g
• Fat: 20 g

Ingredients

• 400 g White rice ( Bomba type if possible )
• 500 g Cuttlefish ( cleaned and diced )
• 8 piece Shrimp ( whole )
• 1 piece Onion ( finely minced )
• 1 piece Green bell pepper ( small dice )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( grated )
• 4 tbsp Extra virgin olive oil
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 8 g Cuttlefish ink ( diluted in a bit of broth )
• 1 L Fish stock ( kept warm )

Instructions

1. Squid preparation

   Clean the squid and cut into regular 2cm cubes. Pat the flesh dry thoroughly so it sears rather than boils.

2. Searing the seafood

   Heat olive oil in a wide pan. Sear the squid and shrimp over high heat until golden. Remove and set aside.

3. The sofrito

   Sauté chopped onion, green pepper, and garlic. Add grated tomato and paprika. Reduce until the sauce is dark, thick, and coats the back of a spoon.

4. Toasting rice and inking

   Pour the white rice into the sofrito. Stir to coat every grain in fat. Add the squid ink diluted in a bit of stock. The mixture must be uniformly black.

5. Cooking and resting

   Pour in the boiling fish stock. Cook for 15 to 18 minutes without stirring. The liquid must be fully absorbed. Rest for 5 minutes under a cloth before serving with a squeeze of lemon.

Chef's tips

• Never stir the rice once the stock is added, or you'll break the starch and make it gummy.
• For the 'socarrat' (the toasted crust at the bottom), turn up the heat for the last two minutes of cooking.

Storage

Eat immediately. The rice loses its firm texture in the refrigerator.