Black rice with cuttlefish and clams, a tasty and easy recipe
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Total: 1 h Diners: 4
Summer begins and with it the days of meals in the countryside or on the beach shared with family and friends, meetings that this year will make more excited than ever, especially after 2020 forced us to keep distances and, in many cases, did not give us the option to see in person those we love.
And if we go to the coast, among the summer outdoor meals have a place of honor Sunday rice, because it is one of those recipes that allow as many variations as cooks. The only common denominator is rice, which is accompanied by normally humble ingredients such as chicken, rabbit or Vegetable Recipes; or a little more special, such as seafood, crustaceans and shellfish in season and proximity, this makes it a very versatile recipe, suitable for all audiences and for all budgets as this black rice with clams and cuttlefish.
On this occasion we have used in which we have used Brillante Sabroz rice which, like bomba rice, absorbs the flavors of the broth much better than other varieties. Precisely for this reason, the key to the success of this dish lies in the use of a good fumet or fish and seafood stock, as well as the taste provided by the cuttlefish and a good quality fresh cuttlefish. A rice that also has the advantage that it is never overcooked, so it can be cooked in advance.
How to make black rice with clams and cuttlefish
Ingredients
Arroz Brillante Sabroz, 400 g Fish stock, 1.2 l Medium cuttlefish, 1 pc Natural ink, 2 tablespoons Cuttlefish, 200 g Shredded tomato, 3 tablespoons Green bell pepper, 1 pc Leek, ½ pc Garlic, 1 clove Aioli (optional, to accompany) Olive oil Salt Parsley
Step 1
We clean the cuttlefish and cut it into bite-sized pieces, do the same with the leek, bell pepper and garlic.
Step 2
Soak the cuttlefish in cold salted water. When we are going to use them, we must be careful and always take them out with our hands, so that the sand they have released stays at the bottom of the container and does not fall back on them.
Step 3
On a paella pan, a frying pan will also do, brown the cuttlefish with olive oil at high temperature and season to taste.
Step 4
Lower the heat to medium, add the Vegetable Recipes, stir and poach. When they are golden brown, add the rice to seal the grain.
Step 5
When the rice acquires a pearly tone, add the tomato and the ink, stir and pour the very hot broth.
Step 6
Add the drained and cleaned clams, sprinkle with the chopped fresh parsley. When the broth is consumed (approximately 15 minutes), turn off and let stand 5 minutes more.
Step 7
Serve the black rice accompanied by aioli if desired.
Serve the black rice accompanied by aioli if desired.