This recipe is translated from Cookpad Spain. See original: Spain

Creamy Black Rice

Name: Creamy Black Rice
Total time: 2400 s
Yield: 3 people
Cuisine: American
Ingredients: 1 cuttlefish, diced or a bag of frozen cuttlefish; Shrimp or a bag of frozen shrimp; 1 bell pepper; 1 onion; 2 cloves garlic; 100 ml white wine; 3 packets squid ink; Broth for black rice or fish stock (whole carton); 300 g bomba rice; 2 chopped tomatoes; Salt; Oil

Lara Pont @larapont

Creamy Black Rice

Ingredients

40 minutes

3 people

1cuttlefish, diced or a bag of frozen cuttlefish
Shrimp or a bag of frozen shrimp
1bell pepper
1onion
2 clovesgarlic
100 mlwhite wine
3 packetssquid ink
Broth for black rice or fish stock (whole carton)
300 gbomba rice
2chopped tomatoes
Salt
Oil

Cooking Instructions

40 minutes

1

Sauté the cuttlefish in a pan for 5 minutes (I buy the frozen one).
2

After 5 minutes, add the chopped onion and bell pepper. Sauté for another 5 minutes.
3

Add the garlic and shrimp (I also buy them frozen) and cook for another 5 minutes.
4

Once everything is sautéed, add the chopped tomatoes. Season with a little salt and cook for 5 more minutes.
5

Dissolve the packets of squid ink in a small cup with two tablespoons of hot water and add it to the sauté.
6

Stir in the rice and keep stirring for 2 minutes.
7

Add the white wine and let it evaporate.
8

Cover the rice with half a carton of broth and cook on high heat for about 10 minutes.
9

After 10 minutes, add the other half of the broth and cook on medium heat for another 10 minutes. (TIME IS APPROXIMATE, TASTE AS YOU GO)