Black Rice

Ingredients for 4 servings:

• 400 g squid(s) , small and two small bags of squid ink
• 3 large tomatoes
• 1 bell pepper(s), red
• 3 tbsp olive oil
• 1 vegetable onion(s)
• 1 garlic clove(s)
• 350 g rice (risotto rice)
• 750 ml fish stock
• 1 tbsp sherry
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Black rice

Clean and wash the squid or cuttlefish, and cut into cubes (not too small). Sprinkle with salt and pepper. Peel, halve, and deseed the tomatoes, and cut into small pieces. Peel and dice the bell peppers. Heat the olive oil in a large ovenproof pot. Finely chop the onion and fry with the bell peppers in the oil for about 3 minutes. Add the squid or cuttlefish (careful, it will splatter!). Peel the garlic, press it through, and add it. Then deglaze with sherry. Add the tomatoes. Let everything thicken over low heat for about 10 minutes. Add the rice and mix well. Dissolve the ink in the hot fish stock and pour it in. Cook over medium heat for 15 minutes. Season with salt and pepper. Preheat the oven to 200°C (top/bottom heat). Place the rice in the oven and let it dry for about 10 minutes. Serve with aioli. After eating, your tongue and teeth will be black. Don’t be alarmed!