Black Rice
Ingredients
For 4 people:
400 grams of rice. 350 grams of sepia. 350 grams of clams. 1 medium
onion. 2 medium tomatoes. 1 medium red pepper. 1 medium green pepper. 50
milliliters of olive oil. 2 cloves of garlic. Marine salt to the
pleasure.
Way of Preparation
The first thing that we have to make is to deposit in a recipient the
clams, to cover them of water and some salt to remove them the sand.
Once clean we put them in a ladle to the fire and when they boil and be
all open ones separating them and we reserve. We reserve the broth used
to cook the clams with the help of a very fine strainer. Now we have
left to clean the sepias, to cut them in small pieces and to pick up the
ink that you have in a glass. The ink can prepare it placing on a glass,
a very fine strainer and to make go by him the ink of the sepias,
constantly removing, in form to circulate, with a teaspoon and adding
little by little, on the strainer, up to two spoonfuls of water, to
facilitate the one strained of the ink. Next and once prepared
everything puts a paella to the fire with the olive oil and when it is
hot we toss the peppers cut in small pieces, we braise them and when
they are tender we add the grated onion. Once made the onion has to add
the garlics very well dives. We give him some turns with the help of a
wooden tablespoon, to mix very well everything. We lower the fire and we
add the sepia pieces, to braise very well everything and to remove it,
to avoid that he sticks. We have left to toss the grated tomato, to
remove very well everything and to leave it to slow fire during 15
minutes. We proceed to toss the rice, to give him some turns, so that he mixes well all, to toss him the water of cooking the clams,
adding dilutes him if was necessary in the proportion of double volume
of I liquidate for each volume of rice. Lastly we go up the fire and
when it breaks the boil, we toss the salt and the ink removing so that
he mixes very well everything. We maintain it to strong fire during
5 minutes, past this time lowers the fire and we maintain our rice to
slow fire during 15 minutes. When we see that they lack 6 minutes to
finish the cooking we add the clams and when it finishes the time we
allow it to rest some entire 5 minutes to serve it to our table. The
first thing that we have to make is to deposit in a recipient the clams,
to cover them of water and some salt to remove them the sand. Once clean
we put them in a ladle to the fire and when they boil and be all open
ones separating them and we reserve. We reserve the broth used to cook
the clams with the help of a very fine strainer. Now we have left to
clean the sepias, to cut them in small pieces and to pick up the ink
that you have in a glass. The ink can prepare it placing on a glass,
a very fine strainer and to make go by him the ink of the sepias,
constantly removing, in form to circulate, with a teaspoon and adding
little by little, on the strainer, up to two spoonfuls of water, to
facilitate the one strained of the ink. Next and once prepared
everything puts a paella to the fire with the olive oil and when it is
hot we toss the peppers cut in small pieces, we braise them and when
they are tender we add the grated onion. Once made the onion has to add
the garlics very well dives. We give him some turns with the help of a
wooden tablespoon, to mix very well everything. We lower the fire and we
add the sepia pieces, to braise very well everything and to remove it,
to avoid that he sticks. We have left to toss the grated tomato, to
remove very well everything and to leave it to slow fire during 15
minutes. We proceed to toss the rice, to give him some turns, so that he
mixes well all, to toss him the water of cooking the clams, adding
dilutes him if was necessary in the proportion of double volume of I
liquidate for each volume of rice. Lastly we go up the fire and when it
breaks the boil, we toss the salt and the ink removing so that he mixes
very well everything. We maintain it to strong fire during 5 minutes,
past this time lowers the fire and we maintain our rice to slow fire
during 15 minutes. When we see that they lack 6 minutes to finish the
cooking we add the clams and when it finishes the time we allow it to
rest some entire 5 minutes to serve it to our table.
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