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Black rice with squid, artichokes and lemon sole

For the stock:

Take the fillets of the lemon sole off the bone, reserve in the fridge.

Cut the bones in 3 pieces and soak it cold water for 20 min.

Cut 1 head and a half of garlic in half and deseed the nyora pepper.

On a deep pot fry the garlic and the nyora with half of the oil, when starts to take colour add the fish bones dried.

When everything has a nice brow colour and 5 g of the paprika stir quick and add the tomato pure.

Let it fry for 2 minutes and cover with cold water and leave it on low gas cover.

When starts to boil, leave it boiling slowly no more than 45 minutes.

For the paella base:

Cut the squid in stripes and fry it on the paella with the rest of the oil.

In the mean time clean the artichokes and slice them, clean the pepper and slice it too.

Add the vegetables when the squid has a nice golden colour.

Chop the rest of the garlic and add it to the paella, stir until the garlic start to get golden and add the paprika, fry it for 20 seconds and add the chopped tomato.

Let it fry until the tomato has lose almost of the water and it becomes like a paste.

Add the ink and the rice and fry all together for a couple of minutes.

Finishing the paella:

Usually the proportion of stock on rice is 2 of stock for one of rice.

Measure the rice in volume to know how much stock you will need.

Add all the boiling stock needed to rice. And leave it boiling for 5 minutes until the stock starts to be thicker. On that stage is ok to move the riceland level it so is the same volume on rice in all the paella.

Then put the gas down to simmer for another 15 minutes.

Always keep stock hot just in case you see that the rice starts to get dry too soon.

Switch off the gas and let it rest for at least 10 minutes covered with foil.

While you are waiting we gonna pan fry the filets of the dover sole and we can present it on top of the rice.

I hope you like it

Daniel Salvador

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