Rice with cuttlefish / Black Rice

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  • Rice with cuttlefish / Black Rice
1
Author: Cultura03
Ingredients:
  • 400 g - Rice
  • 1½ kg - Cuttlefish (with its ink)
  • 1 liter - Fish stock
  • 2 - Onions
  • 2 - Tomatoes
  • Oil
  • Salt
  • Allioli (aioli), not emulsified
  • Chopped parsley
Introduction:

This is the popular arròs negre (black rice) dish.

Preparation:

Clean the cuttlefish, cut into pieces and set the ink aside.

sauté the onion and tomato until well concentrated, then add the cuttlefish.
When the cuttlefish starts softening, add the rice and stir it for a couple of minutes. Add the ink diluted with a bit of stock and add the boiling fish stock.

Allow to cook for about 18 minutes, first on high heat and then on medium heat.
Remove the saucepan from the heat without stirring the rice, finish with the allioli (not emulsified) and the parsley.


Variations:
Add a bit of the cuttlefish sauce to the stir fry.


Comments:
The non-emulsified allioli (negat) is made by dicing up the garlic with salt and adding oil, without making an emulsion.

 

Category: Rice and pasta.
Source: Corpus Culinari Català
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