A delicious recipe for traditional-style black rice with cuttlefish, perfect for seafood lovers. The black color of the rice comes from the squid ink, adding a unique flavor and visual appeal to the dish.
- 4 cups of rice
- 9 cups of fish broth
- 1 cuttlefish
- 1 tomato
- 1 onion
- 1 green bell pepper
- 2 cloves of garlic
- 1 sprig of parsley
- olive oil
- pepper
- salt
Step 1: Clean the cuttlefish thoroughly, reserving the ink sac and brown sauce sac. Dice the fins and body into small pieces, and chop the tentacles. Heat the fish broth in a saucepan. Peel and chop the onion and garlic. Grate the tomato. Rinse the green bell pepper, pat it dry, remove the stem and seeds from the inside, and dice it.
Step 2: In a large pan or paella pan, heat a tablespoon of olive oil and saut the cuttlefish for 4 minutes. Remove and set aside. Add two more tablespoons of olive oil to the pan and saut the onion over low heat for 8 minutes, or until well caramelized.
Step 3: Add the chopped garlic and diced green bell pepper, and saut for another 4 minutes. Stir in the grated tomato and cook for an additional 5 minutes, stirring occasionally. Season with salt and pepper, sprinkle with chopped parsley, and add the squid ink and brown sauce sac. Cook everything together for another 4 minutes.
Step 4: Add the rice to the pan and saut for 2 minutes, stirring constantly. Pour in the hot fish broth and let it simmer for 18 minutes. Remove from heat, let it rest for 5 minutes, and serve. You can accompany it with some aioli on the side.