Black rice with squid

Name: Black rice with squid
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 6 tablespoons olive oil; 3 cloves of garlic, finely chopped; 1 onion, finely chopped; 2 large, firm tomatoes; 200 g baby squid, cut into 1 cm cubes; 1 teaspoon saffron threads; 1 liter quality fish stock; pepper and salt; 2 packets of squid ink; 400 g paella rice; 1 lemon

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35min

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Discover the recipe for Black Rice with Squid. Made with fresh ingredients and natural squid ink.

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Ingredients

What do you need?

Quantity: 4P

6 tablespoons olive oil
3 cloves of garlic, finely chopped
1 onion, finely chopped
2 large, firm tomatoes
200 g baby squid, cut into 1 cm cubes
1 teaspoon saffron threads
1 liter quality fish stock
pepper and salt
2 packets of squid ink
400 g paella rice
1 lemon

Preparation method

How do you make this?

Grate the tomatoes into a bowl, keeping the pulp and juice, discard the skin.

Add oil to your largest pan and place it on the heat. Add the onion and garlic. Let them color slightly. Add the rice and let it fry briefly.

Deglaze with the tomato pulp and let it cook for a moment. Add stock and let it simmer for 10 minutes, stirring regularly. Lower the heat and let it simmer very gently for another 10 minutes. Do not stir anymore.

Place the squid on top and let it simmer for another 2 minutes. Again, do not stir anymore.

Turn off the heat and let it rest for 5 minutes. Prepare spoons in advance. Yes! Everyone at the table eats from the same pan. So love this!

Tips

You can also prepare this without the squid ink. The most important thing is that you have top fish broth from your fishmonger. The rest is a piece of cake. Serve with lemon segments for a fresh touch