Black rice

The tender squid, the fresh shrimp and the creamy smooth rice are a true pleasure in the mouth. Because cooking with squid ink is gives your rice the character and flavour of the Levant.

And if you could save yourself from preparing the stock and fumet? The Carmencita dehydrated broth for black rice has all the ingredients, including the squid ink, so you can prepare it in a few simple steps.

And to make the difference, Carmencita infuses the rice with the floral touch of Saffron in herbs.

Cost

18

dollar

Servings

2

people

Preparation

20

minutes

Cooking

0

minutes

Difficulty

Low 2

Ingredients
  • Extra virgin olive oil
  • 200 g squid
  • 6 prawns
  • 1 glass of rice
  • 4 Carmencita Saffron threads
  • Black rice paella dry stock
  • “Alioli”
Preparation
  1. Sauté the squid and the prawns in the paella.
  2. Add the rice.
  3. Add the saffron threads and the dehydrated paella broth, and sauté everything for a few seconds so that these ingredients mix well with the rice.
  4. Boil for 16 minutes and serve with “alioli.

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The tender squid, the fresh shrimp and the creamy smooth rice are a true pleasure in the mouth. Because cooking with squid ink is gives your rice the character and flavour of the Levant.

And if you could save yourself from preparing the stock and fumet? The Carmencita dehydrated broth for black rice has all the ingredients, including the squid ink, so you can prepare it in a few simple steps.

And to make the difference, Carmencita infuses the rice with the floral touch of Saffron in herbs.

View product