Black Rice with Baby Squid
Black Rice with Baby Squid
Ingredients
- 600 g baby squid, cleaned and cut into rings
- 400 g bomba rice
- 2 onion, finely chopped
- 1 green bell pepper, finely chopped
- 8 garlic cloves, finely chopped
- 4 tablespoons crushed tomatoes
- 1.6 L fish stock or fumet, hot, mixed with the squid ink if available
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
For Serving
- as needed alioli
Instructions
- 1
In a large paella pan, add a generous drizzle of extra virgin olive oil. Sauté the finely chopped onion, green bell pepper, and garlic cloves over low heat for about 10 minutes, until the vegetables are tender and translucent.
⏱️ 10 min
- 2
Add the cleaned baby squid, cut into rings, to the paella pan. Season with salt and pepper to taste. Increase the heat and sauté the baby squid for 6-7 minutes, until golden and they have released their water.
⏱️ 7 min
- 3
Stir in the crushed tomatoes and sauté for a couple of minutes, stirring well to combine with the other ingredients. Then, add the bomba rice and toast it over high heat for 1-2 minutes, stirring constantly so that the grains are well coated with the sofrito.
⏱️ 4 min
- 4
Pour the hot fish stock (previously mixed with the squid ink, if you have it) over the rice. Make sure the rice is well covered. Taste and adjust salt if necessary. Bring to a boil.
⏱️ 2 min
- 5
Boil the rice over high heat for the first 5 minutes. Then, reduce the heat to medium-low and continue cooking for about 10 more minutes, or until the rice is cooked through. If you want a "socarrat" (crispy bottom), increase the heat again for the last 2 minutes of cooking. Remove the paella pan from the heat.
⏱️ 15 min
- 6
Let the rice rest, covered with a clean cloth or aluminum foil, for 5 minutes before serving.
⏱️ 5 min
- 7
Serve the black rice hot, accompanied by small dollops of alioli to taste. Enjoy!
⏱️ 1 min
Kitchen Tools
Black Rice with Baby Squid
- 600 g baby squid, cleaned and cut into rings
- 400 g bomba rice
- 2 onion, finely chopped
- 1 green bell pepper, finely chopped
- 8 garlic cloves, finely chopped
- 4 tablespoons crushed tomatoes
- 1.6 L fish stock or fumet, hot, mixed with the squid ink if available
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
For Serving
- as needed alioli
Instructions
- 1
In a large paella pan, add a generous drizzle of extra virgin olive oil. Sauté the finely chopped onion, green bell pepper, and garlic cloves over low heat for about 10 minutes, until the vegetables are tender and translucent.
⏱️ 10 min - 2
Add the cleaned baby squid, cut into rings, to the paella pan. Season with salt and pepper to taste. Increase the heat and sauté the baby squid for 6-7 minutes, until golden and they have released their water.
⏱️ 7 min - 3
Stir in the crushed tomatoes and sauté for a couple of minutes, stirring well to combine with the other ingredients. Then, add the bomba rice and toast it over high heat for 1-2 minutes, stirring constantly so that the grains are well coated with the sofrito.
⏱️ 4 min - 4
Pour the hot fish stock (previously mixed with the squid ink, if you have it) over the rice. Make sure the rice is well covered. Taste and adjust salt if necessary. Bring to a boil.
⏱️ 2 min - 5
Boil the rice over high heat for the first 5 minutes. Then, reduce the heat to medium-low and continue cooking for about 10 more minutes, or until the rice is cooked through. If you want a "socarrat" (crispy bottom), increase the heat again for the last 2 minutes of cooking. Remove the paella pan from the heat.
⏱️ 15 min - 6
Let the rice rest, covered with a clean cloth or aluminum foil, for 5 minutes before serving.
⏱️ 5 min - 7
Serve the black rice hot, accompanied by small dollops of alioli to taste. Enjoy!
⏱️ 1 min