🫙 From the Spice Rack
b-44 bistro arros negre
B-44 Bistro Arros Negre (Black Rice) Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco 1 pound fresh squid, cleaned and cut up 1 pack squid ink 1 pound cuttlefish...
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Ingredients8 items
Ingredients
- 1poundfresh squid, cleaned and cut up
- 1pack squid ink
- 1poundcuttlefish, cleaned and cut up
- 18clams
- 2onions, finely diced
- 1to 2 cups rice, preferably spanish brand
- 1/2poundpeas, fresh or frozen
- 4tomatoes, coarsely chopped
Directions
- 1
B-44 Bistro Arros Negre (Black Rice) Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco 1 pound fresh squid, cleaned and cu
- 2
When ready add 1/2 of the garlic, sauté
- 3
Add the tomatoes and cook until thick
- 4
This is your sofrito
- 5
Remove to a bowl and set aside
- 6
In the same paella pan, sauté the squid and cuttlefish, along with the rest of the garlic, and when 1/2 cooked, add the rice and let cook fo
- 7
Add the sofrito, and then start ladling in the hot fish stock to which you have added all the squid ink
- 8
Add ladles of stock as each is absorbed