Black rice with crayfish and cuttlefish
Rice dishes are always appealing, in fact we eat them all year round, but what do you say about tasting good rice near the beach? Or on the terrace or garden at home with friends? Well, here we leave you a recipe full of flavor that everyone who tries it will fall in love with.
4 servings
Difficulty: medium
Time: 30 minutes
Ingredients:
400 g bomb rice
1 liter of smoke
1 chopped onion
½ chopped green pepper
1 minced garlic
1 dessert spoon of ñora meat
1 tablespoon dessert meat chorizo pepper
2 tablespoons dessert tomato concentrate
2 tablespoons crushed tomato
1 tablespoon dessert cuttlefish ink
6 crayfish
6 cuttlefish
Aioli
Fresh parsley
Extra virgin olive oil
Salt
Preparation:
Pour a splash of extra virgin olive oil into the Daily PRO paella pan and brown the crayfish on all sides, adding coarse salt. We remove them.
Add another splash of oil and brown the garlic lightly. Add the chives, salt and fry for 10 minutes. We salt the cuttlefish and add them to the sauce. We crush them so that they release all their flavor and stirring them so that they cook on all sides. After 5 minutes, we add the pepper, the ñora meat, the chorizo pepper meat, the tomato concentrate and the crushed tomato. We mix well
We add the cuttlefish ink and the rice, we pearl it for 5 minutes.
Pour in the hot fumet and cook over medium-high heat for 18 minutes.
When there are 3 minutes left to finish cooking, add the crayfish. After time, we cover and let it rest for 5 minutes. We serve with a few points of aioli and we put the rest in the center so that everyone can serve it to their liking and sprinkle with fresh chopped parsley.
This is luxury!
