Black rice is a traditional Spanish dish made with bomba rice and squid ink, giving it a distinctive black color and rich flavor. This recipe includes a flavorful fish broth and is topped with cooked langostino tails for added texture and taste. It's a delicious and impressive dish to serve at your next dinner party.
- 400 grams of rockfish
- 1 onion
- 1 carrot
- leek
- 2 cloves of garlic
- olive oil
- 2 sprigs of parsley
- 400 grams of bomba rice
- 8 cooked langostino tails
- 800 grams of squid
- 1.5 liters of fish broth
- salt
- 2 cloves of garlic
- 1 green bell pepper
- 2 ripe tomatoes
- 2 bags of squid ink
- 2 grams of ground saffron
- olive oil
- 1 teaspoon of sweet paprika
Prepare the broth ingredients by washing the rockfish and letting it drain. Peel and chop the onion, carrot, and garlic cloves. Clean and slice the leek. Heat 2 tablespoons of olive oil in a pot and add the rockfish. Sear it briefly, without stirring, and continue cooking until golden brown.
Add all the chopped vegetables and saut for 3 more minutes. Cover with 1.5 liters of water and bring to a boil. Add the parsley sprigs and let it simmer for 20 minutes, skimming off any impurities that rise to the surface. Remove from heat and let it rest for 10 minutes before straining.
Clean the squid, wash it, and cut it into small cubes. Wash and dice the bell pepper. Peel and chop the garlic cloves. Heat 4 tablespoons of olive oil in a paella pan, add the squid and brown it. Add the bell pepper and saut for 3 minutes. Add the garlic, paprika, and saffron, and stir. Peel the tomatoes, add them to the pan, and cook until the water they release evaporates.
Add the bomba rice and squid ink to the paella pan, and season with salt. Stir until the rice is well coated and pour in the hot broth. Bring to a boil and let it cook for 10 minutes over high heat.
Reduce the heat to medium and cook for another 8 minutes. Remove the paella from the heat, garnish with the langostino tails, and let it rest for 5 minutes, covered with a cloth, before serving.