Double recipe from _comeydisfruta_: Seafood rice and black rice with squid
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
STEP BY STEP
1.- We fry the seafood
First of all, we sauté the seafood (black rice) on one side and the peeled shrimp (seafood rice) on the other.
2.- Chop onion and pepper
While the seafood is being marked, chop both the green pepper and the red onion.
3.- Fry the onion and pepper
Then we remove and reserve the prawns and seafood, add the pepper and onion and let them prepare.
4.- Add the tomato and sauté.
Grate the tomatoes and add them along with the onion and pepper, let them cook so that they can prepare our sauce.
5.- Cut the seafood
While our stir-fry is preparing, we have to cut the squid for the black rice and for the seafood rice we will cut the cuttlefish into cubes.
6.- Fry the cuttlefish and squid
Add the cuttlefish and squid, stir three times and then add the paprika.
7.- Add the rice and pearl
Shortly after we will add the rice and pearl it.
8.- Add the ink
A few minutes later, add the black squid ink to the black rice, mix well in both cases.
9.- Add the fumet
After the rice has become pearly, we will add the homemade fumet.
10.- Cooking
Then we add the saffron infusion to the seafood rice. Now all that remains is to stop the cooking process.
11.- Decorate
Now we only have to decorate it beautifully to show off to your friends the double paella you have made.
12.- Ready to eat
After following these steps, you’ll have a double paella: seafood rice and black rice with squid on your table. Pick your favorite or mix the flavors and enjoy!
_comeydisfruta_
I’m Sergio, someone who always puts a lot of excitement and passion into everything I do.
Rice dishes have always been a tool for personal growth—something I see as a true art form.
For me, the key ingredient is always the Love you put into it.
Give in life what you would always like to receive, and the result will surely be spectacular.
Cooking is a world of its own. You experiment, you feel, you learn.
My passion for rice dishes began when I was 14. And the more I grow, the more I love researching and comparing. That’s how you learn—not just from what people say, but from what you experience yourself.
Follow me and discover innovative recipes and events on Instagram @_comeydisfruta_.