Black Rice

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

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

Ingredients

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

Directions

1
Rapid boil
2
Prepare a basic broth for this recipe using a 1.5 kg fish carcass
3
Season the fish with a tablespoon of salt and the same amount of sweet paprika
4
Put it in a pan with two ripe tomatoes and two sprigs of rosemary
5
Simmer over medium heat for 15 minutes
6
Add 2 liters of water and simmer for an additional 25 minutes
7
Strain, reserve the fish and broth separately
8
Use the fish to make patties
9
for serving
10
Black Rice
11
1 Clean the squid and cut it into pieces
12
Separate the ink sacs
13
14
2 Sear the tomato in oil for five minutes and add seasonings
15
Add the squid and bags
16
Then add the rice
17
Stir well to cook the rice and allow the bags to burst, releasing the ink
18
19
3 Add the broth and let it simmer over low heat for 20 minutes, stirring occasionally
20
If it becomes too dry before the rice is cooked, add a little more water.