Do you like black rice? We love it even though we don't cook it as often as others at home. And not because it is not easy to do. This black rice with squid and shrimp can overwhelm you with its list of ingredients, but you won't need more than 40 minutes to cook it.
as important as some quality main ingredients it is in this rice that the sofrito is made. Onion, green pepper, garlic and tomato seasoned with saffron and paprika serve as the base for this tasty rice that we invite you to prepare today.
There is no need to be in a hurry to make the sauce; onion and tomato they should be poached calmly. It may seem silly, but a good fried onion will transform the flavor of this dish. Do you want to start cooking now? Gather all the ingredients and get to it!
Ingredients
- Extra virgin olive oil
- 1 large onion, minced
- 2 ripe tomatoes, peeled and chopped
- 200g of peeled prawns
- 350g clean squid, chopped
- 1 garlic clove, minced
- 1 green bell pepper, minced
- 1/2 red bell pepper, chopped
- 1/2 glass of white wine
- 1 teaspoon of paprika
- 1 teaspoon tomato paste
- 1/2 teaspoon of chorizo pepper meat
- 1 cup of rice
- 3 cups of hot fish broth
- 2 bags of squid ink
- Salt and pepper
- A few threads of saffron
Step by step
- In a frying pan with a dash of oil sauté the onion for 15 minutes on medium heat. Then, add the tomato, season with salt and pepper and cook until part of the tomato water has evaporated and you have a fried paste.
- Meanwhile, in a saucepan, heat a splash of oil and brown the prawns, round and round. Once done, take them out and reserve.
- Next, in the same pan, sauté the garlic and pepper green for ten minutes.
- After add the squid chopped and cook a couple more minutes.
- Do you already have the onion and tomato sauce ready? Add it to the pan along with the white wine and let the alcohol evaporate.
- Then add the paprika, concentrated tomato and choricero pepper and integrates.
- Add the rice and cook a couple of minutes while you stir the contents of the pan.
- Now, pour the fish broth heat with the ink, mix and cook the rice over high heat with the lid on for 5 minutes, stirring when half the time has passed.
- Then, uncover the pan, add part of the prawns and cook 10 minutes more stirring from time to time.
- Proof, rectify the salt point if necessary and cook a couple of minutes more or let it rest if it is already done.
- Decorate with the rest of the shrimp and enjoy the black rice with freshly made squid and shrimp.