Black Rice with Cuttlefish, Artichokes, Shrimp, and Green Garlic

Name: Black Rice with Cuttlefish, Artichokes, Shrimp, and Green Garlic
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 whole cuttlefish, cleaned; 1 bunch green garlic (or substitute with scallions); 2 artichokes; 6 large shrimp (peeled and deveined); 1 clove garlic; 1/2 small onion; 1 cup rice (about 200 grams); 2 1/2 cups fish stock (about 600 ml); 2 tomatoes; 1 tablespoon sweet paprika; Ground ñora pepper (or substitute with sweet paprika); 1 teaspoon tomato paste; 1 packet squid ink; Olive oil; Salt; Cuttlefish roe (melsa)

Diego Mexia @diegotobago

Alicante

Diego Mexia @diegotobago

Alicante

Saved

Ingredients

1 hour

Serves 2 servings

1whole cuttlefish, cleaned
1 bunchgreen garlic (or substitute with scallions)
2artichokes
6large shrimp (peeled and deveined)
1 clovegarlic
1/2small onion
1 cuprice (about 200 grams)
2 1/2 cupsfish stock (about 600 ml)
2tomatoes
1 tablespoonsweet paprika
Ground ñora pepper (or substitute with sweet paprika)
1 teaspoontomato paste
1 packetsquid ink
Olive oil
Salt
Cuttlefish roe (melsa)

Saved

Steps

1 hour

1

Sear the shrimp on both sides, then remove from the pan
2

Sauté the garlic, onion, artichokes, and green garlic
3

Add the chopped cuttlefish and the cuttlefish roe (this is very important for flavor)
4

Grate the tomatoes and add them along with the paprika
5

Add the rice and toast it lightly
6

Pour in the hot fish stock and the squid ink dissolved in a little water
7

Place in a preheated oven at 400°F (200°C) and bake for 9 minutes
8

Lower the temperature to 350°F (180°C) and bake for another 9 minutes (add the peeled shrimp 1 minute before finishing)
9

Let rest before serving