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Recipe of Black rice

Black rice

50 mins
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Black rice is a typical dish typical of Spain that is prepared with the ink of squid and shrimp.


6 portions
  • 400 grams rice
  • 6 tablespoons olive oil
  • 1 onion, large cut into thin slices
  • cloves garlic, big crushed
  • 2 tomatoes, Roasted, peeled, without pips and in thin pieces
  • 1 squid, clean cut into rings and the tentacles into pieces (if they are large)
  • 1 liter fish soup
  • 1 bag squid ink
  • black pepper
  • 12 shrimps, large, peeled and deveined
  • 2 red peppers, roasted, peeled and strips


Put the rice in a colander and rinse it until the water comes out clean.
Heat the oil in a paella pan over medium heat.
Add the onion and cook for 3 minutes, add the garlic and continue frying for 2 more minutes, or until the onion is tender but not golden.
Add the tomato and let it simmer until it cooks.
Add the squid and refill until it is opaque.
Add the rice and stir it to cover with the oil.
Pour the broth and squid ink and bring to a boil.
Lower the heat and leave it for about 15 minutes, without moving it, but stirring the pan often, until the rice has absorbed most of the broth and pinholes are formed on the surface.
Add shrimp and pepper and mix lightly.
Cover the pan and boil for another 5 minutes until the shrimp turn pink.
Rectify the seasoning and add salt if necessary.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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