Black squid rice

If there is a famous rice recipe like paella, it is black rice with squid. A delicious
typical dish highly appreciated in all corners of the country where it is common to taste as
main dish or as a tapa.

For: 4 people
Time: 50 minutes
Ingredients:
7-8 medium-sized squid with legs cut apart.
1 sepia ink
1 clove garlic
1 small onion chopped
50g chopped green pepper
Olive oil
1 ripe tomato
1 tbsp of chorizo ​​pepper paste.
250 gr bomb rice
400 ml of fish stock or fish and seafood broth
Salt
For the aioli:
Mild olive oil.
1 egg
Salt
1 clove of sigermen garlic.
Parsley oil:
Mix 70 ml of olive oil with a sprig of finely chopped parsley.

Preparation:
We heat the fumet, when it starts to boil we add the cuttlefish ink and
we mix. We reserve hot.
Chop the onion, garlic and pepper finely. Remove the seeds from the tomato and also chop into
small dice.
We heat the paella pan with very little oil and mark the squid. when they are golden
Reserve hot on a plate.
Without cleaning the paella pan, add a little more oil and sauté the onion and chopped garlic.
Add the green pepper and chopped tomato and cook until all the content has evaporated.
water from vegetables. Add the chopped squid legs and the pepper to the sauce.
choricero and cook until we have a dry and caramelized sauce.
Add the rice and mix with the sauce.
Preheat the oven to 200ºC, heat up and down.
Add the hot fish broth little by little and stir a little before it boils,
letting it consume. Add more broth to the rice again and let it cook for 5-7 minutes or
until it is almost dry.
Finish cooking in the oven for 7-9 minutes depending on the degree of doneness.
prefer.
After the time has passed, remove from the oven and let it rest for 5 minutes.
Place the squid on top of the rice, season both the squid and the parsley with parsley oil.
rice.
Serve with the aioli.
For the aioli, emulsify the egg, salt, garlic and mild olive oil.

Photographs and recipe by Sivia .