Black Rice (Arroz negro)
Ingredients for 4 servings: 300 g of rice; 1/4 kg of squid rings;
2 garlic cloves, chopped; 3 squid ink bags; 1 onion, chopped; 1
red tomato, finely chopped; fish broth (double amount of it than
of rice + a bit more; 4 tbsp of olive oil; salt.
Preparation: Sauté the garlic and the onion in some oil, and
after some mins add the squid rings and continue to fry until the
liquid they release evaporates. Now is time to add the tomato,
stir it all with a spatula, allow some simmering for 10 min
(checking out it doesn't runs dry).
Dissolve the squid ink in some warm fish broth. Now add the
rice to the casserole and sauté it for 2 min, while stirring all. This
done, add the broth (hot), stir all, and allow some15-18 min to
finish the recipe, although let sit the rice for 2 min before
serving.