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🦑 Quick Black Rice Variation

510 kcal · 35 min · 4 servings

Ingredients

• 320 g Short-grain rice (Bomba or Valencia)
• 1000 ml Fish or vegetable broth (hot)
• 250 g Squid rings (frozen or fresh)
• 200 g Prawns (peeled, frozen)
• 10 g Culinary squid ink
• 40 ml Olive oil
• 30 g Garlic (minced)
• 20 g Tomato paste
• 5 g Paprika powder (sweet)
• 8 g Salt
• 50 g Aioli (garlic mayonnaise for serving)

Instructions

1. 1. Dissolve the culinary squid ink in 2 tablespoons of the hot broth in a small bowl.
2. 2. Heat the olive oil in a large pan over medium-high heat. Fry the squid for 3 minutes and remove it from the pan.
3. 3. Fry the garlic and tomato paste in the same fat for 1 minute until dark red.
4. 4. Stir in the rice and paprika powder. Cook for 1 minute while stirring.
5. 5. Add the remaining hot broth and the squid ink mixture. Bring to a boil and salt.
6. 6. Place the prawns and prepared squid evenly on the rice. Cook over medium heat for 15 minutes.
7. 7. Increase the heat for the last 3 minutes to form the Socarrat (crispy bottom). Check carefully with a spoon.
8. 8. Remove the pan from the heat. Cover and let it rest for 5 minutes.
9. 9. Serve the rice with a dollop of aioli on top.

Nutrition per serving

• kcal: 510
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 62 g