Who does not like a good rice as the culmination of a morning at the pool or on the beach! This black rice recipe is one of my favorite versions of what we colloquially call “paella” after all.

There are those who prefer it with chicken, seafood, vegetables... However, I love a good black rice, if possible with its consequent socarrat. To do this, cooking in an iron paella pan like this is essential; cooking is uniform and just enough is caught, that little for which we all end up fighting!

Le Creuset damascus steel knife , Carbone De Buyer iron paella pan and Bérard wooden rice spoon

Ingredients

• 400gr of rice, or four cups.
• 300gr of cuttlefish (one cuttlefish)
• 250gr of prawns
• ½ onion
• ½ green bell pepper
• 3 plum tomatoes
• 4 cloves of garlic
• Fish stock (1 liter approx.)
• 4 sachets of squid ink
• extra virgin olive oil
• Salt

Preparation

1. Chop the onion, pepper, tomato and garlic into very small pieces.
2. Peel the prawns and reserve the heads.
3. In the paella pan , pour a jet of extra virgin olive oil and fry the diced cuttlefish for 5 minutes. We separate and reserve.
4. In the same oil we fry the prawn heads crushing them so that they remove their coral, we discard them.
5. In the oil used to mark and fry the cuttlefish and the prawn heads, poach the onion, the pepper and the garlic for fifteen minutes.
6. At the last moment, add the tomato pieces, salt and leave for five more minutes.
7. Add the cuttlefish, the prawns and the ink dissolved in a couple of tablespoons of water, stir and add the rice.
8. Sauté the rice for a couple of minutes and then add the fumet in the proportion of two parts for each part of rice.
9. Season with salt and let it cook for about 20 minutes over medium heat.
10. Remove from heat, cover with a cloth for a couple of minutes, lift and serve.

Carbone De Buyer iron paella pan , Le Creuset damascus steel knives , Y Bérard wooden rice spoon

If we accompany it with a soft alioli it will be absolutely irresistible. We can do it by adding minced garlic to a homemade mayonnaise without having to complicate ourselves much more. Success is assured!