Black Rice with Cuttlefish and Black Garlic Alioli

🧂 Ingredients

• ✓
  Sepia fresca

  800g
• ✓
  Tinta de sepia

  4 sobres (8g)
• ✓
  Arroz bomba

  350g
• ✓
  Caldo de pescado

  1,2 litros
• ✓
  Cebolla

  1 unidad grande
• ✓
  Pimiento verde

  1 unidad
• ✓
  Tomate maduro

  2 unidades
• ✓
  Ajo

  3 dientes
• ✓
  Aceite de oliva virgen extra

  5 cucharadas
• ✓
  Ajo negro fermentado

  6 dientes
• ✓
  Huevo

  1 unidad (para el alioli)
• ✓
  Aceite de girasol

  150 ml (para el alioli)
• ✓
  Zumo de limón

  1 cucharada
• ✓
  Perejil fresco

  al gusto
• ✓
  Sal y pimienta

  al gusto

📋 Instructions

1. 1

   Clean the cuttlefish and cut it into 2 cm strips. Reserve the ink in a bowl with 2 tablespoons of cold water.

2. 2

   In a paella pan or wide pot, heat the oil over high heat and sauté the cuttlefish for 3 minutes until it takes color. Set aside.

3. 3

   In the same oil, sauté the very finely chopped onion over medium heat for 10 minutes until well softened.

4. 4

   Add the chopped garlic and green pepper, sauté 3 more minutes.

5. 5

   Add the grated tomato and cook 8 minutes to get a well-concentrated sofrito.

6. 6

   Add the rice and toast it for 2 minutes, stirring constantly.

7. 7

   Dissolve the cuttlefish ink in hot broth and pour it all at once over the rice. Season with salt and pepper.

8. 8

   Place the reserved cuttlefish on top and cook over high heat 5 minutes, then over medium heat 12 more minutes without stirring.

9. 9

   For the black garlic alioli: blend the black garlic with the egg, lemon and a pinch of salt. Add the oil in a thin stream until completely emulsified.

10. 10

    Let the rice rest 3 minutes off the heat and serve with black garlic alioli and lemon wedges.