Black rice with cuttlefish and alioli (traditional recipe)

Do you like him? black rice? He black rice with cuttlefish It is a traditional dish from the Spanish Levante that is disputed by several regions. I am sure that if you have tried it, it has won you over, and the little ones will like the originality of this black rice that, moreover, does not have “stumbles”.

The black rice recipe is a type of dry rice Paella, What’s more, it is usually prepared in a paellera,and its main ingredients are rice and cuttlefish. So why does black rice have that color?… What gives the black color is the squid inkalthough it is said that the origin of black rice of this dish is that the fishermen cooked the onion over a very slow heat until it acquired a dark color.

As the black rice usually served with Aioli I also show you how I prepare it at home, although it has little to do with the authentic aioli which is made only with garlic and oil and a lot of patience (below we leave you a link in case you want to do it in a traditional way).

In my house we discovered the black rice with aioli a few years ago but it has already become a regular on many Sundays, so if you have not yet prepared it at home, follow the recipe step by step, it will be delicious.

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The black rice stir-fry

In any rice the vegetable stir fry It’s very important. Let the vegetables poach well over low heat and that will add an extra flavor.

What rice is best for this recipe?

The base of this dish is rice, without a doubt, and we assure you that it is not the same with any rice. There are many varieties of rice: long rice, round rice, steamed rice… In Spain there are three rice with denomination of origin: Valencia, Ebro Delta and Calasparra.

He valencian bomba rice, with a round grain, is the most suitable for dry rice of this type. This rice usually absorbs a lot of broth, reaching 100% growth, compared to other types of rice that absorb less broth. In addition, the bomba rice does not break or pass, leaving the grain loose. It is true that it has a higher price, but the investment is worth it.

Another option is the Senia or Bahia rice, composed of two types of starches. Be that as it may, try to make it a round rice, avoiding long rice (those whose virtue is not to go overboard), or steamed or other types of rice.

How much broth should be added to the rice?

The normal thing is to throw 2 times the volume of rice, that is, for each cup of rice, two of broth. But that’s the theory, because it also varies depending on the type of rice you use. We already told you above that bomba rice absorbs more liquid than the rest, so in that case you will have to use approximately 3 parts of broth for each part of rice, and also in that case the cooking time will vary, which is usually 20 minutes according to popular knowledge. In short, do not lose sight of your rice dishes, adding broth if you consider it necessary.

The fish stock

The base of a good black rice (actually of almost any paella type rice), is to make a good Fish stock. For this we recommend you follow the instructions of our recipe, which we leave you below. With this fish broth you can make delicious black and other types of rice. If you make more you can freeze it and so you will have it ready when you need it.

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Other paella-type rice recipes

If you want to try other traditional rice dishes, we of course recommend trying the authentic valencian paellahe plenty of ricehe rice with artichokes and clamshe rice with calamariand the rice with lobster or the rice with shrimp.

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