Black rice is a typical dish of Spanish Mediterranean cuisine, but it is also present in other European cuisines that share the same coastline. The main difference with spanish paella is the absence of vegetables - except for the sofrito - and of course the black color that the squid ink gives it.
INGREDIENTS (4 diners) :
- 2 or 3 large squids*
- Squid ink (can be obtained from the same uncleaned squid)
- 1 dozen prawns
- 1 cup of short grain rice (not basmati, not jasmine)
- 1 ripe tomato
- 1 large onion
- 1 clove garlic
- Fish broth (2 cups and a half, half a liter)
- Black pepper
- Salt
- extra virgin olive oil
* if you do not like squid, other types of fish can be used like hake or cod, for example.
If you buy whole fresh squid, clean it well by removing the skin, remove the cartilage and carefully reserve the ink. If they are already cleaned or frozen squid, you will have to buy the ink separately, either frozen or through your usual fishmonger.
Cut the squid into relatively small pieces. Clean the prawns by trimming the antennae. There are people who put them whole while others prefer to make it easy for the diner by removing the shell and cleaning the intestines. It goes to taste
Incorporate all the fish in a casserole or paella pan with oil and fry for a couple of minutes, just enough for it to take on colour. Remove and reserve.
Finely chop the onion and garlic without the green germ. Add a little salt to make the onion sweat.
When the onion is transparent, add the chopped tomato without skin or seeds and a little black pepper. It is time to add the rice and fry it briefly, so that it is well impregnated with the sauce. Add another little salt. A couple of minutes of working the rice will be more than enough.
We reincorporate only the chopped squid. Prawns are put almost at the end.
Pour the previously heated fish broth and let it cook over high heat for about 5 minutes. Then lower the heat to medium power, letting it cook for about 15-20 minutes. Five minutes before the end of cooking, add the prawns and the bags of ink. Stir well and turn off the heat.
Cover the paella pan with a cotton cloth and let it rest for 5-10 minutes. Ready to serve accompanied by a bowl with alioli or some lemon slices, to taste.