Black rice with squid and prawns
There are dishes that conquer with their flavor and others that, in addition, surprise at first sight. Black rice belongs to both groups. Its characteristic color, which we achieve thanks to squid ink, hides all the flavor of the sea in a simple, tasty, and very characterful recipe.
Although its appearance may seem sophisticated, preparing a good black rice at home is easier than you imagine. A well-made sofrito, a good fish broth, and some squid and prawns are enough to achieve a dish that invites you to sit at the table without too much haste. Let’s cook!
Servings: 2 people Time: 40 minutes Difficulty: Easy Utensils: Large frying pan or Vitrinor paella pan
You will need:
- 200 g round rice
- 400 ml fish broth
- 200 g chopped squid
- 150 g peeled prawns
- ½ onion
- 2 cloves garlic
- 2 tablespoons crushed tomatoes
- 2 sachets squid ink
- Extra virgin olive oil
- Salt
- Fresh chopped parsley
Step by step
We prepare the base for our black rice
Start by peeling and finely chopping the onion and garlic cloves. Next, pour a drizzle of extra virgin olive oil into a large frying pan or Vitrinor paella pan and heat over medium heat.
Add the onion and garlic and sauté for about 3 or 4 minutes, stirring occasionally, until tender and fragrant.
We incorporate the taste of the sea
Once the sofrito is ready, add the chopped squid and cook for another 3 or 4 minutes. Then, add the crushed tomatoes and stir well to combine all the ingredients.
Let it cook for a couple more minutes, until the tomato loses some of its water and the sofrito acquires a more concentrated texture.
The rice and its characteristic black color
It’s time to add the rice. Add it to the pan and stir for about a minute so that the grains absorb the flavors of the sofrito.
Meanwhile, dissolve the two sachets of squid ink in a little hot fish broth. Pour the mixture over the rice and add the rest of the broth. Stir gently to distribute the ink well and adjust the salt.
We will see how the rice acquires that intense black color that makes this recipe so special.
Let the rice cook
Cook over medium heat for about 10 minutes. After that time, spread the peeled prawns over the surface and continue cooking for another 8 to 10 minutes, until the rice is perfectly cooked and has absorbed the broth.
During this phase, it’s advisable to monitor the heat intensity so that the rice cooks evenly and doesn’t stick to the bottom.
A little rest and then to the table!
When the rice is ready, remove the pan from the heat, cover it, and let it rest for about 5 minutes. This short rest helps the flavors settle.
Before serving, sprinkle a little chopped fresh parsley to add a touch of color and freshness.
And now we have our black rice with squid and prawns, ready to enjoy.
A little tip
If you want to give it a special touch, serve the black rice with a little homemade alioli. Its creamy texture and garlic flavor combine wonderfully with the intensity of the squid ink and the taste of the seafood.
And remember: to achieve good rice, using a wide pan that allows heat to be distributed evenly is as important as the ingredients.
