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Ingredients (serves 4) 380 g bomba rice ???? 1 l fish stock ???? 1 onion ???? ½ red pepper ????️ ½ green pepper ???? 1 tablespoon smoked paprika ????️ 1 tomato ???? 1 medium fresh squid ???? 2 tablespoons squid ink ???? 180-200 g small red prawns ???? 1 clove of garlic ???? 100 ml olive oil ???? Parsley to taste ???? Salt ???? Pepper ????️ Preparation Clean the squid and separate the body, wings and legs. Chop the squid legs and wings and sauté them in a frying pan with olive oil. Add the onion cut into brunoise and sauté well. Chop the red and green peppers, add them to the pan and continue to sauté. Peel the prawns and use the shells and heads to enrich the broth. Cook a tablespoon of smoked paprika in the pan and stop the cooking quickly by adding the grated tomato. Allow the mixture to reduce. Add a splash of white wine to the paella and allow it to evaporate. Add the rice and seal it well in the paella before adding the hot fish stock and squid ink. Cook the rice for 16 minutes. Cut the body of the squid into thin strips (julienne). Once the rice is ready, turn off the heat and add the julienned squid and the peeled prawns to cook with the residual heat. Prepare ajo negado (crushed garlic with olive oil and a touch of parsley). Plate the black rice, top with julienned squid strips and sprinkle a little chopped parsley on top.