Black Rice

Name: Black Rice
Yield: 6
Ingredients: 8 cups of fish broth (see recipe on the side page); 2 cups of unwashed rice; 6 soup spoons of extra virgin olive oil; 2 soup spoons of finely chopped parsley; 1/2 soup spoon of sweet paprika; 500g of squid with ink sacs; 6 squid sacs; 2 whole garlic cloves; 2 diced tomatoes; To taste, salt

1
8 cups of fish broth (see recipe on the side page)
2
2 cups of unwashed rice
3
6 soup spoons of extra virgin olive oil
4
2 soup spoons of finely chopped parsley
5
1/2 soup spoon of sweet paprika
6
500g of squid with ink sacs
7
6 squid sacs
8
2 whole garlic cloves
9
2 diced tomatoes
10
To taste, salt

Ingredients

1
8 cups of fish broth (see recipe on the side page)
2
2 cups of unwashed rice
3
6 soup spoons of extra virgin olive oil
4
2 soup spoons of finely chopped parsley
5
1/2 soup spoon of sweet paprika
6
500g of squid with ink sacs
7
6 squid sacs
8
2 whole garlic cloves
9
2 diced tomatoes
10
To taste, salt

Directions

1
Fry the tomato in olive oil for 5 minutes and add seasonings
2
Add the squid and then place the rice
3
Mix well to fry the rice and let the sacs break open, releasing the ink
4
Join the broth and let it simmer over low heat for about 20 minutes, stirring occasionally
5
If it dries out before the rice is cooked, add a little more water.

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