A flavorful dish, typical of fishermen, made with fresh produce and deeply rooted in the local territory
Ingredients for 4 people
- 320 g Bomba or Pals rice
- 600 g clean cuttlefish with its ink sac
- 1 medium onion
- 2 grated ripe tomatoes
- 2 garlic cloves
- 800 ml fish stock (made with bones, fish heads and crabs)
- Extra virgin olive oil
- Salt and black pepper
- A bit of fresh parsley
- Allioli (optional but very traditional)
Preparation
Prepare the “sofregit”. In a wide pan (or paella pan), pour a good splash of olive oil and sauté the finely chopped onion until translucent. Add the minced garlic and then the grated tomato. Cook over low heat until the “sofregit” is concentrated and dark.
Add the cuttlefish. Cut the cuttlefish into cubes and add it to the pan along with its ink (if you don’t have natural ink, you can add one or two store-bought cuttlefish ink sachets). Let it cook together until the cuttlefish is tender and the ink is well integrated with the “sofregit”.
Incorporate the rice. Add the rice and stir for a couple of minutes so that it is well coated with the “sofregit” and the ink.
Add the stock. Heat the fish stock and add it to the pan (it must be boiling), covering the rice. Cook for 10 minutes over high heat and then another 7-8 minutes over medium heat. Do not stir the rice.
Rest. Once cooked, let the rice rest covered with a clean cloth for 5 minutes.
Recommended Pairing
Pair it with Flor de Mar, a fresh Mediterranean Chardonnay that contrasts perfectly with the intensity of the ink and the texture of the cuttlefish. And if you want to keep it traditional, serve it with a side of mild allioli.