Black Rice
This recipe combines the savory flavors of tender cuttlefish with the earthiness of rice, creating a delightful dish that's bursting with Mediterranean flavors. The richness of the ink adds a unique depth to the dish, while the fresh vegetables and herbs bring a vibrant and satisfying element to each bite. Perfect for a cozy night in or a gathering with loved ones, this dish is sure to impress with its rich flavors and beautiful presentation.
— Constant Cookbook
Ingredients
- 80 g rice (for person)
- 1 onion
- 1 green pepper
- 1 tomato
- 1 cuttlefish meddium (for person)
- inks sacks from cuttlefish
- 1 garlic
- parsley
- water (2 parts for 1 part of rice)
Instructions
- In a saucepan fry the garlic cloves, when taking the color removed. There throw, then the onion very thin and when it is softened a little, green pepper small cut. When the pepper is also a little softener, it pulled the cuttlefish. After a few minutes, you throw a bit of grated tomato and garlic (or garlic) and chopped parsley in a mortar.
- Meanwhile, boil water on throws the sacks of ink. We must ensure that the water take a very black color.
- When the sauce is well done, you throw the rice, give it a few tombs and pour the boiling water
- Let cook over very high heat for 15 minutes. We stopped the fire and let stand 5 minutes.
- Served with allioli
Yield
Serves 2
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