Seafood Black rice
It is a simple version of paella with the ink of the cuttlefish, easy to prepare and cook, it is absolutely delicious
for 4
Ingredients
300 g rice (any rice you have but the round one for risotto is perfect)
1 onion finely cut
2 bags of Cuttlefish ink
1 beautiful white fish fillet, diced
12 prawns un-shelled
12 cockles or pipis
1 medium squid cut into strips
600 ml vegetable or fish stock
1 white wine glass
Olive oil
Salt and pepper
Method
It is a simple version of paella with the ink of the cuttlefish, easy to prepare and cook, it is absolutely delicious
for 4
Ingredients
300 g rice (any rice you have but the round one for risotto is perfect)
1 onion finely cut
2 bags of Cuttlefish ink
1 beautiful white fish fillet, diced
12 prawns un-shelled
12 cockles or pipis
1 medium squid cut into strips
600 ml vegetable or fish stock
1 white wine glass
Olive oil
Salt and pepper
Method
- Heat a paella pan or any pan which can go in the oven, with a little olive oil and sweat the onion until translucide.
- Add the squid, cut into strips.
- Fry until light brown.
- Add the rice, spreading it out in a thin layer on the bottom of the dish for even cooking. Pour in the fish stock (approx. 600 ml, twice the volume of the rice),
- add the squid ink, stir, then, without stirring, leave to simmer for 10 minutes.
- Bake at 180°C for a further 10 minutes.
- In the meantime, heat the cockles in a pan to open them up with a little bit of water and the glass of white wine, once cooked, transfer the cockles and the liquid onto the paella pan,
- quickly pan-fry the fish and shell the shrimps. Remove from the oven and add, pan-fried fish pieces, shrimps, or other seafood of your choice.
- You can leave the pan in the oven at 150C to keep it warm for no more than 5/8 minutes
- Garnish with aioli (or serve alongside).
- Serve hot, with a spoon.