Black rice, baby cuttlefish and green garlic

Black rice with baby cuttlefish and green garlic recipe

Brown the garlic and the ñoras in the Extra Virgin Olive Oil from Spain
. Remove from the pan, crush them with a pestle and mortar and then add them to the fish stock.
Peel, deseed and dice the tomatoes, then sauté them in the same EVOO and add them to the stock.
Add the squid ink from the packets. Simmer for about half an hour, then drain and season to taste.
Extra Virgin Olive Oil from Spain and sauté the sliced green garlic shoots. Clean the baby cuttlefish and add them to the dish whole.
Stir in the rice and lightly fry all the ingredients together for three or four minutes.
Pour in the stock (always at a ratio of two parts stock to one part rice).
Cook on a high heat for ten minutes, season, turn down the heat and simmer for another eight minutes. Remove from the heat and leave to stand for two minutes.

To prepare the piquillo pepper aioli, blend the egg yolks and garlic clove in a blender, add a pinch of salt and Arbequina Extra Virgin Olive Oil and blend to a smooth consistency.
Once the mixture is smooth, add the piquillo peppers and blend until the aioli sauce turns red.

30 min

Medium

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400g bomba rice (short-grain paella rice)
500g baby cuttlefish
8 green garlic shoots
1 garlic clove
2 ripe tomatoes
4 ñoras ((small, round, dried peppers. Can be substituted with a level spoonful of paprika)
800ml fish stock
4 packets of squid ink
150ml Extra Virgin Olive Oil from Spain
Salt