Recipe by @cris_riceandmeal: Black squid rice and tuna tataky with spicy avocado mayonnaise.
INGREDIENTS:
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1.- We mark the tuna
Start this recipe by marking the tuna loin on all four sides, once marked we remove it.
2.- Fry the squid
Sauté the squid well, until it takes a slightly brown tone, and remove it.
3.- We poach the vegetables
Add the onion, green bell pepper and garlic, all finely chopped, and poach until well reduced.
4.- Sauté with whiskey
Then, sauté with whiskey until the liquid evaporates.
5.- Fry the tomato with the paprika
Once all the liquid has been reduced, we must add the crushed tomato and paprika, add and combine with the vegetables.
6.- Add the squid and mix
Once the sofrito is ready to the point where it almost sticks to the paella, it is time to add the squid, integrating it well with the rest of the ingredients.
7.- We pearl the rice
Add the rice and cook for a couple of minutes.
8.- Add the ink and cook
When the rice is ready, add the bottom with the dissolved ink. Cook the rice over high heat for 5 minutes, the rest over medium heat for 15 minutes.
9.- Add the tuna
When about 5 minutes are left, add the tuna loin, arranging it in the center, and place the mayonnaise around the paella.
10.- Ready to taste
With our decorated paella and the rice finished, we’ve got on the table a black rice with squid and tuna tataki, topped with spicy avocado mayo. Time to try this bold and innovative rice, rice lovers!
Cris rice and meal
My name is Cristóbal and I’m passionate about cooking in general and rice in particular. Since I was a child, I’ve grown up around the stoves of my grandmothers, aunt, and mother, all of whom have been connected to the hospitality industry for various reasons.
I’ve always enjoyed clearing my mind in the kitchen, but it wasn’t until a few years ago that I fully immersed myself in the world of rice, where I fell in love with its endless possibilities. I love discovering and learning more every day about its culture, its forms, and the sea of recipes it offers.