Rice recipes

Black rice with vegetables

Black rice with vegetables

Info.

  • Easy
  • 60 minutes
  • For 4 people
  • 3.2 € / person
  • 210kcal per 100g.

How to make black rice in casserole. 

This rice recipe is one of many you can find in our country, it is a variant of Valencian black rice or arròs negre .

How in most traditional recipes, we can make the dish following the manual, the rules that tell us how to make the original recipe and then adapt it to the tastes of each home. Always with respect, as you can see on the blog in many of my recipes, we give variants that usually succeed.

That does not mean that you do not have the traditional recipe on the blog. Here the touch of the pepper I assure you that it helps to give even more flavor and a touch of color on that black background.

We have also prepared it in a casserole when it is usually cooked in paella. But it is not always possible to have a burner at home and it is not the same in vitroceramic or induction.

The secret of a good black rice is to use fresh quality ingredients, bomba rice (in this case SOS bomba reserva rice ) and, above all, in a good broth that gives it a lot of flavor.

With this base and following the recipe step by step (you also have preparation photos to support the recipe) I assure you that you will get a delicious rice.

Preparation of the base of black rice

  1. We wash the cuttlefish well and, with the help of a sharp knife, remove the thin membrane that covers it. We cut it into strips 1 centimeter thick and then cut each strip into cubes.
  2. Heat a good drizzle of extra virgin olive oil in a paella pan or low casserole and, over very high heat, fry the cuttlefish for a couple of minutes while stirring. Enough so that it is sealed on the outside without getting brown. We withdraw and reserve.
  3. Peel the garlic cloves and chop them finely. In the same paella or casserole, fry the minced garlic, taking care that it does not brown so that the whole does not become bitter.
  4. We prepare the rest of the vegetables. We wash them well and dry them. We grate the tomato with a grater, cutting it in half and discarding its skin.
  5. Chop the two types of pepper finely, in cubes of approximately half a centimeter.
  6. When the garlic is poached add the pepper and sauté for five minutes over medium heat.
  7. We check the oil level and, if we see it necessary, add a little more.
  8. After this time, add the grated tomato and fry again another five minutes, before incorporating the cuttlefish.
  9. We remove so that all the ingredients and flavors are integrated.

Preparation of black rice and final presentation

  1. Next we add the saffron threads and the rice and stir again.
  2. We fry a couple of minutes before adding the fish stock and squid ink. We raise the fire and bring to a boil.
  3. We count four minutes from the moment the boil starts before lowering the heat to medium-low. We let the rice finish cooking for about 14 minutes.
  4. Once the rice is ready, remove the paella or casserole from the heat. We cover it with absorbent paper and let it rest for five minutes before serving.
  5. We can accompany it with a few pieces of lemon, seasoned with all i oli or salmorreta  or serve as is. Either way, it will be yummy.

Follow the step by step that you will find in the album of this recipe for black rice with vegetables , it will come out the first time.

Tips for a yummy black rice

  • In our recipe we have used cuttlefish instead of squid, but you can also use the latter or even squid or chopitos.
  • Dried rice is prepared using twice as much liquid as rice, by volume. To calculate it well we place the rice in a measuring cup and mark its volume. Then we only have to fill the glass with the liquid (in this case fish broth or fumet ) until the mark is reached, repeat the operation to obtain twice as much and that’s it!
  • The cuttlefish has more bite and gives consistency to the whole, although it can be adapted to the use of your favorite mollusk.
  • Our recommendation is that you do it at home, something that does not take more than 30 minutes.
  • If you keep the fish bones when you go to the fish shop and the heads, skins of prawns and prawns you will get a tasty fish broth and, therefore, a Valencian black rice with yummy.
  • On the blog you will find other recipes with rice, from baked rice , my favorite recipe for arroz a banda , a healthy vegetable rice in paella , seafood fideuá , rice with chicken and rabbit  to a broth rice .

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