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Black Rice with Cuttlefish (recipe by Ferran Adrià from elBulli)
Intense and flavorful black rice with tender and succulent cuttlefish, a seafood dish with deep aromas and creamy texture, ideal for a meal with family or friends.
seafood
rice
main dish
traditional
Ingredients
Servings:
2

Ingredients

  • 2 persones4 people
  • 200 g600 grams
  • 200 g600 grams
  • 600 ml1800 ml
  • 2 tablespoons70 ml
  • a pinch
  • 1 tablespoon80 grams
  • 2 packets5 packets (4 g/packet)
  • 1 tablespoon30 grams
Nutritional Information

Per Serving (Approx.)

Calories
265 kcal
Protein
9 g
Fat
3 g
Carbohydrates
49 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Cuttlefish

  • Rinse the cuttlefish under cold running water without removing the skin, ensuring any impurities are eliminated.
  • Carefully separate the body from the tentacles and set aside the sac with the roe for later use.
  • Cut the cuttlefish body into approximately 2 cm cubes and the tentacles into small pieces. Reserve them for later use.
  • Heat the broth over medium heat until hot, but do not let it boil.
  • Sauté the cuttlefish in hot olive oil in a pan over medium-high heat until it begins to brown, about 5 minutes.
  • Add the sofrito to the pan and cook everything together over moderate heat for 10 minutes. If necessary, add a little water to prevent burning.
  • Add the rice to the pan and sauté for 2 minutes to ensure it is well infused with the flavors.
  • Moisten the rice with the hot broth and cook it, stirring constantly, as if it were a risotto. Add more broth as the rice absorbs it, maintaining the temperature at medium heat.
  • After 5 minutes of cooking, add the squid ink, previously dissolved in a little hot broth.
  • After 17 minutes of cooking, add the "picada" and adjust the salt to your taste.
  • Just before serving, incorporate the crushed and strained cuttlefish roe. Note: You can accompany the rice with a mild aioli or mayonnaise.
Recommendations & Tricks
  • Use quality cuttlefish or squid ink (4 grams per packet) to achieve an intense color and flavor in your rice.
  • Note: Serve the rice with a mild homemade allioli by blending garlic, oil, and salt, or prepare a homemade mayonnaise to balance the dish.
  • Sofrito: Start by heating 3 tablespoons of olive oil over medium heat in a large pan. Add 2 finely chopped garlic cloves, 1 large thinly sliced onion, 1 large grated tomato, 1 sprig of thyme, 1 sprig of rosemary, and 1 bay leaf. Cook until the onion is transparent and the tomato is reduced.
  • Garlic and parsley mixture: In a mortar, mix 2 garlic cloves, a generous handful of fresh parsley, 2 tablespoons of olive oil, a few strands of saffron, and 30 grams of peeled, chopped toasted hazelnuts until you obtain a homogeneous paste. Add it to the rice during the last few minutes of cooking to intensify the flavor and aroma.