Black Rice with Squid
Ingredients
- 400 gWhite rice (Bomba type if possible)
- 500 gCuttlefish (cleaned and diced)
- 8 pcShrimp (whole)
- 1 pcOnion (finely minced)
- 1 pcGreen bell pepper (small dice)
- 3 pcGarlic (minced)
- 2 pcRound tomato (grated)
- 4 tbspExtra virgin olive oil
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 8 gCuttlefish ink (diluted in a bit of broth)
- 1 LFish stock (kept warm)
Method
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.
- 1
Clean the squid and cut into regular 2cm cubes. Pat the flesh dry thoroughly so it sears rather than boils.
- 2
Heat olive oil in a wide pan. Sear the squid and shrimp over high heat until golden. Remove and set aside.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The rice loses its firm texture in the refrigerator.
