Black Rice with Cuttlefish

🧂 Ingredients

• ✓
  Arroz bomba

  350g
• ✓
  Sepia fresca

  500g
• ✓
  Tinta de calamar

  4 sobres
• ✓
  Caldo de pescado

  1,2 litros
• ✓
  Tomate rallado

  2 unidades
• ✓
  Ajo

  3 dientes
• ✓
  Cebolla

  1
• ✓
  Alioli casero

  al gusto

📋 Instructions

1. 1

   Clean the cuttlefish and cut into medium pieces. Reserve the ink if included.

2. 2

   Heat the oil in a paella pan or wide pot. Sauté the chopped garlic and onion until translucent, about 8 minutes.

3. 3

   Add the cuttlefish and sauté over high heat for 5 minutes until colored. Add the grated tomato and sauté 5 more minutes.

4. 4

   Add the rice and toast it with the sofrito for 2 minutes, stirring constantly.

5. 5

   Dissolve the squid ink in a little hot broth and add it to the pot along with the rest of the broth. Mix well so the rice takes on a uniform black color.

6. 6

   Bring to a boil, add salt to taste and cook over medium heat for 18-20 minutes without stirring, until the rice is done.

7. 7

   For the alioli: crush the garlic in a mortar with salt until you get a paste. Add the oil very slowly in a thin stream while beating non-stop until emulsified.

8. 8

   Serve the black rice with the alioli on the side and lemon slices.