Preparation
chop the bell pepper and onion finely.
- wash and cut the tomato into small cubes.
- peel and cut the garlic into slices.
- Heat the broth well and reserve.
- In a frying pan or paella brown the onion and bell pepper.
- add the garlic and tomato.
- add the squid and cook until golden brown.
- finally add the rice.
- Stir with wooden spoon.
- Add the squid ink to the rice and mix.
- Add broth until the black rice is well covered with squid.
- season with salt, pepper and bay leaf.
- cook about 15 minutes over low heat.
- sprinkle the black rice with squid with chopped parsley and serve.
- wash and cut the tomato into small cubes.
- peel and cut the garlic into slices.
- Heat the broth well and reserve.
- In a frying pan or paella brown the onion and bell pepper.
- add the garlic and tomato.
- add the squid and cook until golden brown.
- finally add the rice.
- Stir with wooden spoon.
- Add the squid ink to the rice and mix.
- Add broth until the black rice is well covered with squid.
- season with salt, pepper and bay leaf.
- cook about 15 minutes over low heat.
- sprinkle the black rice with squid with chopped parsley and serve.
Ingredients
- carnaroli or double carolina rice, 350 g
- onion, 1
- garlic, 2 cloves
- green bell pepper, 1
- tomatoes 2
- small squid, 1/2 k
- squid ink, 2 sachets
- fish broth, amount needed
- salt to taste
- pepper, to taste
- bay leaf, 2 leaves
- olive oil, 3 tablespoons
- parsley, 50 g
- lemon 1
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