Black Rice with Cuttlefish and Aioli

🧂 Ingredients

• ✓
  Arroz bomba

  400g
• ✓
  Sepia o calamar

  500g
• ✓
  Tinta de calamar

  4 bolsitas
• ✓
  Caldo de pescado

  1L
• ✓
  Tomate frito

  100g
• ✓
  Ajo

  4 dientes
• ✓
  Perejil fresco

  30g
• ✓
  Aceite de oliva

  80ml
• ✓
  Pimentón dulce

  1 cucharadita
• ✓
  Sal

  al gusto
• ✓
  Para el alioli: ajo

  2 dientes
• ✓
  Para el alioli: aceite

  150ml
• ✓
  Para el alioli: huevo

  1 unidad

📋 Instructions

1. 1

   Clean squid, separate tentacles and cut bodies into rings.

2. 2

   Reserve ink sacs and dilute them in warm stock.

3. 3

   Sauté garlic and parsley in olive oil 2 minutes.

4. 4

   Add squid and cook 5 minutes on high heat.

5. 5

   Incorporate fried tomato and paprika. Cook 3 more minutes.

6. 6

   Add rice and toast 2 minutes stirring constantly.

7. 7

   Pour hot fish stock and diluted squid ink.

8. 8

   Season with salt and stir well to distribute black color evenly.

9. 9

   Cook on medium-high heat 10 minutes uncovered.

10. 10

    Reduce to low heat and cook 8 more minutes covered.

11. 11

    Let rest 5 minutes off the heat.

12. 12

    Serve with black garlic aioli and croutons.