Usuba
Black Rice with Seafood Cocktail
An exquisite dish with a rich black color thanks to squid ink. Bomba rice absorbs the aromatic shrimp broth, while seafood—shrimp, squid, mussels, and cuttlefish—impart a distinctive marine flavor and delicate texture to the dish.
- Total
- 35 min
- Standard serving
- 1,010.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Crush, peel, and coarsely chop the garlic. Remove the seeds and membranes from the pepper and cut into large cubes. Cut the shrimp in half crosswise.
- 2
Step 2
Fry the pepper in olive oil over medium heat for 30 seconds. Add garlic and fry for another 20 seconds.
- 3
Step 3
Add squid and mussels, fry for another 30 seconds.
- 4
Step 4
Add green peas and fry for another 30 seconds.
- 5
Step 5
Remove the mussels from the pan. Pour in the broth and bring to a boil. Add the cuttlefish ink and stir. Add the rice, distributing it evenly over the surface. Cook over medium heat at a gentle boil for 18 minutes, stirring, until the rice absorbs the broth.
- 6
Step 6
Add shrimp and squid. Cook for another 5 minutes, stirring intensively. Season to taste.
- 7
Step 7
Arrange the mussels on rice. Garnish the dish with a lemon half and serve.
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