Black Rice with Muslin

A delicious and flavorful dish made with black rice, squid, shrimp, and a creamy muslin sauce. Perfect for seafood lovers.



Ingredients

  • 400 grams of bomba rice
  • 600 grams of squid
  • 12 peeled shrimp
  • 1 green bell pepper
  • 2 tomatoes
  • 2 cloves of garlic
  • 1.2 liters of fish stock
  • 20 grams of squid ink
  • 100 grams of aioli
  • 1 egg white
  • paprika
  • saffron
  • parsley
  • oil
  • salt
Steps

Prepare the ingredients by peeling and chopping the garlic, cleaning and chopping the bell pepper, and crushing the tomatoes. Clean the squid and cut it into pieces.


Heat 3 tablespoons of oil in a paella pan and saut the squid for 3 minutes. Add the garlic and bell pepper and saut for another 3 minutes. Add saffron and paprika, mix well, and add the tomatoes. Cook for 5 more minutes.


Add the rice to the pan, stir for 1 minute, and pour in the squid ink and hot fish stock. Season with salt, stir, and cook for 15 minutes. Add the shrimp and cook for an additional 3 minutes. Remove from heat and let it rest.


For the muslin sauce, beat the egg white and mix it with the aioli. Serve the rice in individual mounds, top with a layer of muslin sauce, and grill until golden brown. Garnish with parsley before serving.


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