Serginho's Spanish 'Black Rice'

Wed 6th May

Here's a fantastic Spanish 'Black Rice'recipe from our Junior Sous Chef, Sergio for you try at home.  Serginho is from Motril in southern Spain.

Black rice ingredients
1 tbsp olive oil
1/4 green pepper
1/2 onion
2 garlic cloves
1 l fish stock
5 g Squid ink
2 tomatoes
1 tbsp Orégano
2 king prawns
200g cod or(squid,clams,mussels)
400g arborio rice
 
1 peel prawns. portion prawns and cod. Reserve
2 grated tomato and add a garlic clove minced, oregano,salt, black peppercorn and olive oil. Reserve
3 chop green pepper and onion. Reserve.
4 Heat the olive oil in the paella pan and add the onion and green pepper. Cook it until it is lightly browned. Then add the tomato mix and keep cooking for 10 min.
4. Add fish stock and squid ink and bring to a boil. Then add the prawns and rice. Do not stir too much. after 10 mins, add the cod.
5. Cook until rice is almost done and then remove from the heat and leave it rest for 5 min.

Allioli incredients
2 garlic cloves
2 egg yolks
1 tsp salt
Olive Oil
Mortar and pestle

1. Peel and mince garlic
2. Crust the garlic with salt on the mortar and pestle until it becomes paste
3. Add the egg yolks
4. Start mixing it slowly pour in the oil - don't stop until a creamy sauce begins to form.
Keep it in the fridge

 
If you make this, remember to share on our social media!

If you like Spanish food, we're also running a Spanish Tapas Cookery Class on 10 October.