The warmer weather is finally here, and besides refreshing drinks, a delicious paella by the sea sounds perfect. Here's a tasty recipe for Black Rice. Try it and let us know what appetizers you'd like to enjoy it with! 🙂
50 min
4 pax
Half
We thinly slice the garlic cloves and set them aside.
We chop the peppers into equal squares, separating them by color.
We perform the same operation with the leek and the carrot.
We clean the squid well and cut it into rings of similar, medium sizes.
In a pan with a little oil over medium heat, add the sliced garlic, sauté it, and then add the leek, green, red, and yellow peppers, and carrots, until all the vegetables are slightly soft.
Meanwhile, in a saucepan, we bring water to a boil with a touch of salt and cook the rice.
We turn up the heat and add the squid, to sauté it as well.
When the squid is tender (we'll keep testing it), add the squid ink so it dissolves, then add the cooked and drained rice. Sauté over high heat and remove from the heat.
We prepare an aioli, in which we will crush the saffron threads along with the garlic, so that they give it color and flavor.
FINISHED DISH:
We place our recipe on a plate of your choice, accompanied by parsley and saffron aioli.
– In this case, we've decided to make a saffron aioli, for its aroma and color, but we could do the same with paprika, oregano… whatever suits our taste and creativity. Remember that for a good aioli, the lighter it is, the better to make it with sunflower oil.
– We can cook the rice the day before or cook it at the same time as we sauté the vegetables. It's a rice dish that we first cook and then sauté. It has a lot of flavor, since the vegetable and squid stock is very tasty.
– We could make a regular rice dish, following the first steps and then adding the rice and moistening it with a good vegetable, meat or squid broth.
