Black rice with prawns and octopus
Black rice with prawns and octopus: in this variety of paella rice it's all about the squid ink, which gives the dish its distinctive and attractive black color. Paired with our octopus and prawns, the result is unmatchable.
FOR 2 PEOPLE
- 150g Bomba rice
- 25g "salmorreta"
- 450ml seafood broth
- 6 strands of saffron
- 1 clove of garlic
- 100g onion
- 100g grated tomato
- 100g cooked octopus
- 150g Grand Krust vannamei prawns (raw)
- 15g squid ink
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Langostino vannamei crudo Spectrum The Wild Taste
You'll need to
Langostino vannamei crudo entero 700g Spectrum The Wild TasteYou'll need to
Black rice with prawns and octopus Spectrum The Wild TasteStep by Step
Over medium-high heat, sauté the minced garlic and brunoise with over a drizzle of olive oil.
Add the grated tomato and mix it all together.
Add the "salmorreta" and fry until all liquids are eliminated. The "salmorreta" is made from spicy red peppers, grated ripe tomato, and a minced garlic clove (fry everything and blend until obtaining the homogeneous paste that we know as "salmorreta").
Add the saffron and the rice. Then, sauté for 3 minutes.
Add the squid ink and mix well until the rice is black.
Add the broth, a pinch of salt and pepper, and cook for 20 minutes.
10 minutes before finishing cooking, add the prawns and sliced octopus.
Remove the rice from the heat and let it rest for 5 minutes. To finish, garnish with some aioli and sprigs of dill.
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