2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every foreigner who comes to Spain who has decided to go on a culinary tour around the country will be surprised to find that Spanish cuisine does not consist only of paella, tortilla and tapas, but also offers its guests a wide variety of exquisite seafood.
This is not unusual, as this sunny country is surrounded by waters, which abound not only all kinds of fish, but also many other sea "animals", suitable for both weekday and formal dinners.
Especially common in Spain is the preparation of rice with seafood and especially the so-called black rice, which acquires its strange color due to the slow-fried onions and cuttlefish ink. Here is one of the most common recipes for its preparation:
Black rice in Spanish
Necessary products: 1 cuttlefish, 3 onions, 8 cloves garlic, 2 tomatoes, 400 g rice, cuttlefish or squid ink, 10 tablespoons olive oil, 500 g caracuda or mullet, salt and pepper to taste.
Method of preparation: The fish is cleaned from the entrails and boiled in enough water to form fish broth. Once it is ready, strain it and set aside. Finely chop the onion, tomatoes (pre-peeled) and 4 of the garlic cloves.
The cuttlefish is washed, cut and fried in a piece of olive oil, then removed and the onion is put in its place. The aim is for it to acquire a golden brown color, but it must be stirred constantly so as not to burn.
Then add the garlic and tomatoes, which are left to simmer on low heat for a few minutes. Boil the rice and fish broth and, if necessary, add more water, following the instructions on the rice package.
When it is ready, it and the cuttlefish are poured over the stewed vegetables, the cuttlefish or squid ink dissolved in water is added and the dish is seasoned with salt and pepper.
Separately prepare the sauce from the remaining garlic, which is crushed together with salt and olive oil. It is served with black rice so that anyone can pour it. You can decorate the rice with sprigs of parsley or basil.
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