Components
Arroz carnaroli or double carolina, 350 g
Onion, 1
Garlic, 2 cloves
Inexperienced bell pepper, 1
Tomatoes, 2
Small squid, 1/2 Ok
Squid ink, 2 sachets
Fish broth, vital quantity
Salt to style
Pepper, to style
Laurel, 2 leaves
Olive oil, 3 tablespoons
Parsley, 50 g
Lemon, 1
Elaboration
– Finely chop the bell pepper and onion.
– Wash and reduce the tomato into small cubes.
– Peel and reduce the garlic into slices.
– Warmth the broth properly and reserve.
– In a frying pan or paella, brown the onion and bell pepper.
– Add the garlic and tomato.
– Add the squid and cook dinner till golden.
– Lastly add the rice.
– Stir with wood spoon.
– Add the squid ink to the rice and blend.
– Add broth till the black rice with squid is properly coated.
– Season with salt, pepper and bay leaf.
– Cook dinner for about quarter-hour over low warmth.
– Sprinkle the black rice with squid with chopped parsley and serve.
