[RECIPE] Black rice from Calasparra
Who said that making traditional recipes is not an art? Above all, those that respond to a highly appetizing composition. Even more so, if it is designed with excellent raw materials that transport us to the most everyday flavours.
Here’s one of them. A dish capable of conquering the most refined palates, accustomed to good cuisine. Without a doubt, a creation specially designed to be enjoyed at any time of the year.
Rice is a very resourced product. This cereal is considered a basic food in many culinary cultures, especially in Asian cuisine and in some regions of Latin America, and it can be made with any ingredient.
The third most produced cereal in the world can be presented in broth, in paella, even as a dessert accompanied by milk.
We love black! That is why we have decided to share it with you.
This plate reunites a fusion of traditional raw materials that, together, manage to raise to the maximum power the rice of Calasparra with denomination of protected origin, one of the three certified by a Spanish denomination of origin.
- 225 g of rice of Calasparra with DOP.
- 120 ml of extra virgin olive oil Magnun Sess Organic.
- 500 g of clean cuttlefish or squid.
- 500 g of chopped tomato.
- 1 tablespoon of paprika.
- 8 g of squid ink.
- 1 head of garlic.
- 1 pinch of paprika from La Vera.
- Fish broth.
- Salt (to your taste).
First, we chop the cuttlefish or squid and fry it together with the extra virgin olive oil and garlic. When the ingredients are golden, add the tomato, salt and let the water reduce. To avoid the acidity of the tomato, we can add a teaspoon of sugar.
Then, we fry the rice with the paprika and the squid ink previously dissolved with hot water or fish stock.
Then we add the fish broth little by little until it covers the rice (3.7 parts of broth to 1 part of rice) and we let it cook for 10 minutes over a high heat and another 10 minutes over a low heat.
Once it has evaporated, taste the rice and, if it is hard, add a little more broth.
We recommend leaving it al dente, so that the grains do not stick.
Flat or deep, the choice of dish is up to you. The important thing is that you take this warm rice and enjoy it as it deserves. One option is to accompany it with aioli, made, of course, with the extra virgin Magnun Sess Organic.