spanishlainnya· 4 servings
≈738 kkal · P 2.7g · L 2.8g · KH 175.9g (per recipe, TKPI estimate)
Nasi Hitam Cumi
Black Rice with Squid Ink
Ingredients
- 250g Bomba rice (or short-grain)
- 1 tbsp squid ink (tinta de calamar)
- 300g squid (cuttlefish), cleaned and cut
- 200g prawns, peeled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, chopped
- 1 liter fish stock (caldo de pescado)
- 1 tsp smoked paprika (pimentón de la Vera)
- 50ml dry white wine
- 1 pinch saffron threads
- 50ml extra virgin olive oil
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Heat olive oil in a large paella pan over medium heat.
- 3Sauté the onion and garlic until soft and translucent.
- 4Add the tomato, paprika, and cook for 2 minutes.
- 5Add the squid and prawns, cooking until they change color.
- 6Pour in the white wine and let it reduce slightly.
- 7Stir in the fish stock, saffron, and squid ink until fully dissolved.
- 8Add the rice and season with salt and pepper.
- 9Bring to a boil, then reduce heat to low and simmer for 18-20 minutes without stirring.
- 10Remove from heat and let the rice rest for 5 minutes before serving.
- 11Garnish with fresh parsley and serve.
Source: llm-generated