Black Rice with Cuttlefish
Black rice with cuttlefish and ink, creamy inside with its socarrat. Served with aioli.
- Total
- 55 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- bomba rice12 oz
- cuttlefish1 lb
- squid ink4
- fish stock1.25 qt
- onion1
- green bell pepper1
- garlic clove3
- tomato1
- olive oil5 tbsp
- aioli4 tbsp
- salt1 tsp
Method
- 1
Heat the fish stock and dissolve the squid ink in it.
- 2
In the paella pan, sauté the diced cuttlefish in the olive oil 5 minutes.
- 3
Add the chopped onion, green pepper and garlic and sweat 12 minutes. Add the grated tomato 5 minutes.
- 4
Add the bomba rice and toast it 1 minute.
- 5
Pour in the hot stock, salt and cook 10 minutes over high heat and 8 over low, without stirring.
- 6
Rest 5 minutes and serve with the aioli.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
