A delicious dish made with black rice, tender squid, and a flavorful piquillo alioli sauce.
- 400 grams of bomba rice
- 1.2 liters of fish broth
- 2 ripe tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 600 grams of squid
- 2 cloves of garlic
- 5 grams of paprika
- 10 grams of squid ink
- parsley leaves
- 2 sprigs of chives
- olive oil
- salt
- for the alioli sauce: 1 egg, 50 grams of piquillo peppers, 2 cloves of garlic, 200 milliliters of sunflower oil, salt
Grate the tomatoes. Bring the fish broth to a boil, remove from heat and cover. Wash the tomatoes, dry them, and grate them. Remove the stem, seeds, and veins from the bell peppers; wash them and cut them into small cubes. Peel and finely chop the garlic cloves.
Clean the squid and cut it into pieces. Brown the squid in a large pan with 2 tablespoons of olive oil.
Add the bell peppers to the pan and saut for 5-6 minutes. Add the garlic and paprika, and mix. Add the grated tomato and let the excess water evaporate.
Add the rice, lightly season it, and add the squid ink; mix well and pour in the hot broth. Cook the rice for about 18 minutes over medium heat, until it absorbs all the broth.
Remove the rice from the heat and let it rest, covered, for about 5 minutes, while you prepare the sauce. Wash the parsley and chives; finely chop the chives.
Make the alioli sauce by cracking the egg into the blender, adding the drained piquillo peppers, peeled garlic cloves, and a pinch of salt. Blend while pouring in the sunflower oil in a thin stream.
Serve the black rice in individual casseroles, add 1 tablespoon of the piquillo sauce, and garnish with the herbs.