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

Black Rice with Cuttlefish or Baby Squid

Name: Black Rice with Cuttlefish or Baby Squid
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 small cuttlefish or 1 pound of baby squid; 5 oz shrimp; 1.75 oz onion, sliced; 1.75 oz green bell pepper, sliced; 1 tablespoon tomato sauce; Fish stock or water; 7 oz rice; 2 packets squid ink; 1 little white wine

Teparal @teparal

Black Rice with Cuttlefish or Baby Squid

Ingredients

45 minutes

2 servings

1small cuttlefish or 1 pound of baby squid
5 ozshrimp
1.75 ozonion, sliced
1.75 ozgreen bell pepper, sliced
1 tablespoontomato sauce
Fish stock or water
7 ozrice
2 packetssquid ink
1little white wine

Cooking Instructions

45 minutes

1

Heat oil in a pot and sauté the onion with the bell pepper.
2

While the vegetables are cooking, cut the cuttlefish into small pieces.
3

Heat the water (double the amount of rice) in a container with the contents of the two packets of squid ink.
4

Add the tomato and cuttlefish to the vegetables and sauté.
5

Add the white wine and the peeled shrimp, and let it evaporate a bit.
6

Add the rice and the water or stock with the squid ink.
7

Let the rice cook for about 15 minutes.
8

Check that the rice is cooked and let it rest for a couple of minutes.
9

It can be served with aioli or mayonnaise.