Black Rice

Name: Black Rice
Yield: 6
Ingredients: 8 cups of fish stock; 2 cups of unwashed rice; 6 tablespoons of extra virgin olive oil; 2 tablespoons of chopped parsley; 1/2 tablespoon of sweet paprika; 500 g of squid with ink sacs; 6 squid ink bags; 2 whole garlic cloves; 2 diced tomatoes; Salt to taste

1
8 cups of fish stock
2
2 cups of unwashed rice
3
6 tablespoons of extra virgin olive oil
4
2 tablespoons of chopped parsley
5
1/2 tablespoon of sweet paprika
6
500 g of squid with ink sacs
7
6 squid ink bags
8
2 whole garlic cloves
9
2 diced tomatoes
10
Salt to taste

Ingredients

1
8 cups of fish stock
2
2 cups of unwashed rice
3
6 tablespoons of extra virgin olive oil
4
2 tablespoons of chopped parsley
5
1/2 tablespoon of sweet paprika
6
500 g of squid with ink sacs
7
6 squid ink bags
8
2 whole garlic cloves
9
2 diced tomatoes
10
Salt to taste

Directions

1
Saute the tomato in the olive oil for 5 minutes and add seasonings
2
Add the squid and then place the rice
3
Mix well to sauté the rice and allow the bags to burst, releasing the ink
4
Combine the broth and let it cook on low heat for about 20 minutes, stirring occasionally
5
If the rice becomes dry before it's tender, add a little more water.

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