Today we want to share with you the recipe of black rice with cuttlefish and shrimp, one of our favorite rice dishes. It is a very typical rice from Calpe whose gastronomy is based mainly on the tasty fish from its bay.
Ingredients:
- 300 gr. of rice bomb of Pego.
- 750 ml. of Broth or Fumé of fish.
- 1 spring onion.
- 1 clove of garlic.
- 1/2 red bell pepper.
- 150 gr. of rice shrimp.
- 1 large cuttlefish.
- 1 large grated tomato.
- 1 Ñora of Guardamar.
- 2 bags of squid ink.
- Extra virgin olive oil.
- Salt.
Wash and cut into small cubes the cuttlefish and peel the prawns that we will reserve for later. Heat three tablespoons of olive oil in a paella pan. Add the finely chopped spring onion and garlic, the red bell pepper cut into thin strips and the whole ñora de Guardamar. We fry everything together. When the ñora is golden brown, remove it and crush it in a mortar and set aside. Add the cuttlefish to the sauce and fry for a couple of minutes more.
Add the tomato and let it cook for a minute so that the water is consumed and then add the squid ink and the Pego bomba rice, frying it for a few seconds.
Pour the broth or fish fumé, that we will have previously heated and the ñora, we put the strong fire between 18 and 20 minutes. Before the broth is completely consumed add the shrimps. If you see that the rice is not ready we will add a little bit of broth.
Turn off the heat and remove the rice, leaving it covered for a few more minutes.
To accompany this recipe of black rice with cuttlefish and shrimp we recommend our Mediterranean white wine Marisquero.
Enjoy!
