Preparation time: 1h. 30 min.
People 6
Ingredients
1 k onions
400 g medium grain rice
400 g squid in its ink
125 g ripe tomatoes
2 cloves of garlic
100 ml olive oil
1 l fish broth optional
1 teaspoon of paprika
4 packets of squid ink (optional)
Sal Island
Crafting
Peel and chop the onions into small pieces. Sauté them in a pan with a little oil until they caramelize and turn a very dark color, for about an hour.
Prepare the other ingredients: Clean the squid, reserve the ink and cut into rings.
Peel the tomatoes and garlic and chop.
Bring the fish stock to a boil.
Heat the oil in a paella pan. Sauté the squid, then the garlic and tomato. Add the paprika and sauté the rice with the caramelized onion.
Add the hot broth, season and cook over high heat for 10 minutes. Add the ink diluted in a little broth. Cook for 6 to 8 minutes over low heat.
Check if the rice is cooked. Remove from heat, let stand for 5 minutes and serve in the same paella pan.
Note: This rice can be made in a clay pot. Often the ink in the squid is not enough, so it is advisable to have the ink sold in packets ready. It can be accompanied with aioli.
See all recipes with origin: Catalonia
