Vida Recetas Editorial
Black rice is one of the most emblematic dishes of Mediterranean cuisine, especially in coastal areas of Spain and Italy. It is a dry rice cooked in a paella or large pan, and its characteristic black color comes from squid ink, which is added to the cooking broth. This recipe, of high difficulty, combines fresh seafood like squid with vegetables such as onion, artichoke, pepper, and tomato, achieving an intense and deep flavor of the sea.
The rice is sautéed with the vegetable and squid sofrito, then slowly cooked in a fish broth with the ink, giving it its creamy texture and dark hue. It is a perfect dish for special occasions or to surprise diners with an authentic and traditional flavor.
There are regional variations: in some areas, alioli is added, and in others, cuttlefish is used instead of squid. If you like seafood and hearty rice dishes, this black rice will become your star recipe.
Prep
30 min
Cook
30 min
Servings
4
Calories
180 kcal
Peel the onions and chop into brunoise.
Cut the artichoke into wedges and spray with the lemon juice so that they do not blacken.
Cut paprika into julienne strips.
Blanch tomatoes for two minutes in boiling water to easily peel off the skin. Chop tomato. Book.
Clean calamari by removing the outer skin and the inner spine and reserve the ink bags. Cut the body into rings and the tentacles and fins into pieces
In a paella with hot oil, sauté the onion, artichokes and pepper over low heat. Add the calamari and sauté until golden brown. Add the tomatoes and fry them until you get a kind of jam. Add a glass of hot water and let it boil for approximately 30 minutes.
After the time has elapsed, add the rice, add the 4 glasses of hot fish broth, salt and the reserved squid ink.
Stir and place the rice in the oven at 200 °C until it is dry.
This recipe has a hard difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
