Black Squid Ink Rice (page 2 of 2)Home >> Recipes
Mix thoroughly and bring to a boil.
Add the rice.
Mix everything and set your timer for 12 minutes.
The rice is cooked when it has absorbed all the liquid but is still slightly crunchy. Add some more water if needed.
I like to let the rice develop a nice crust by leaving it a few more minutes on a very low heat with no liquid. In Spain, paellas are sometimes served so crusty that you can literally carry the pan like a suitcase.
Serve sprinkled with chili powder, lemon juice and an aliata made by emulsifying the remaining garlic with a little salt, a tablespoon of water and half a cup garlic oil in a mixer. This makes for a very strong sauce you can dispense with.