is the first time I make a rice of this kind and I can assure you it will not be the last, my family loved him, thought that my daughters going to quibble and no, we left not a grain.
I have to confess that in principle had to be just black, but I've wanted to add a little coloring and has been between black and yellow lol ... just as good!
The recipe for 4 people.
Ingredients: cuttlefish -4
serving (with ink) -400 grams of rice
-1 red pepper (chopped) garlic cloves
-2 -1 -1
large ripe tomato leek (white part )
-1 onion-1-liter and 1 / 4 of the fish stock (head of monkfish, rock fish and vegetables)
-1 cup (of wine)
oil - a few strands of saffron dye-Sal
Preparation:
begin cleaning up the squid, tentacles separated and ink, we set out reservamos.Freímos chips and pepper and reserve.
chop the garlic, leek and onion, sauté with oil, when almost threw the tomatoes are ready, we have about 15 minutes over low heat, it is well poached, we added the sepia until bleach and add the rice turning to coat well with all the sauce. (Previously I dissolved the ink of the cuttlefish with a little hot broth and I cast helping the pestle pressing down firmly to make the most of the ink) have mixed with the broth and I added to the pan with a little coloring not need but me remained similar with better color. Check the salt and have high heat about 8 minutes to medium and the rest up to 18 more gentle heat.
Although the picture as always do not do it justice, very rich flavor!
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