Black Rice "Querida Carmen"

Black Rice by Querida Carmen. Total pack net weight: 35,3oz (can 29,6oz + rice 6oz); 3 serves.

Description

Originating in the Mediterranean, black rice is a very popular dish and its exact origin is disputed by the fishermen of Alicante, Tarragona and the Costa Brava, in Spain. It is dry rice cooked with the meat and ink of squid or cuttlefish. Both these cephalopods are tender, succulent and slippery and the ink they spray out to hide from their attackers gives the rice such a dark and somewhat mysterious tone, even though other fisherman say that its colour comes from patiently browning the onion. There are rock fish in its stock and the secret of this recipe lies in its lightly fried vegetables and chopped ingredients. Served with alioli (garlic mayonnaise) and white wine, it lights up the table and the guests.

Quick and easy to make:
Pour the contents of the can into a saucepan. Heat until it begins to boil. Add the rice, keep a soft boiling for 20 minutes, stirring from time to time depending on your taste. Let it stand for 5 minutes

http://www.queridacarmen.com/images/stories/preparacion/almejas.png
Store in a cool dry place. Best before: 18 -24 months.



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