A black rice that smells like Sunday and the sea

Among the recipes that pay homage to the sea, few are as iconic as black rice . A dish of deep flavor, meticulous technique, and elegant result. In this recipe, based on Chef Amadeo's book "Paellas and Valencian Rice Dishes," the aroma of cuttlefish and the intensity of its ink come together.

But like any well-made rice dish, it requires precision , precise timing , and a well-regulated heat . With a gas burner like SIDONNIS , each stage unfolds with the intensity and control that this type of recipe demands. Because good ingredients aren't enough: the heat must also be up to the task.

Ingredients for perfect black rice

• 600g of rice
• 400g of cleaned cuttlefish or squid
• 8 red prawns
• 2 sachets of squid ink
• 2 small onions, finely chopped
• 1 bunch of spring garlic
• 2 cloves of garlic
• 1 grated ripe tomato (or 2 tablespoons of homemade tomato sauce)
• 1 tablespoon of red pepper
• 1.5L of mild fish stock
• 80g of extra virgin olive oil
• Salt to taste

Step by step: technique and fire with precision

1. Searing the prawns. With the SIDONNIS gas hob at medium-high heat, pour the oil into the paella pan. Sear the red prawns on both sides. This step not only seals the seafood but also adds a base of flavor. Once golden brown, remove them and set them aside.

2. The sofrito that builds the flavor. Lower the heat to medium and add the finely chopped onion. Cook slowly and for a long time, at least 10 minutes, until golden brown and slightly caramelized. It is essential not to rush this: this is where the flavor of the rice begins to develop.

Next, add the spring onions and chopped garlic cloves. Sauté for a few more minutes, then add the chopped cuttlefish. Cook over low heat until everything is golden brown. This step may take between 12 and 15 minutes. The cuttlefish should release its juices and then reabsorb them.

3. Tomato and pepper. Add the grated tomato or homemade sauce and increase the heat slightly. Cook until the water evaporates and the tomato is concentrated (8-10 minutes). Add the tablespoon of red pepper just before pouring in the fish stock, so it doesn't burn.

4. Add the ink and stock. Now it's time to pour in the hot stock (1.5 L) and dissolve the squid ink sachets in it. You can add the ink before or right after the stock, but always make sure it's evenly distributed to give the rice its characteristic color and flavor. Then, turn the heat up to high on your SIDONNIS gas burner until it comes to a rolling boil.

5. Cooking the rice. When the stock is boiling vigorously, add the rice, distributing it evenly. From this point on, do not stir: let the rice cook for 8 minutes over medium heat and adjust the salt if necessary. Then, reduce the heat to low and let it cook for another 7 minutes. When there are two minutes left of cooking time, add the shrimp on top.

6. End of cooking and resting. Turn off the heat and let the rice rest for 3-5 minutes. The rice should be creamy, slightly moist , not dry.

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The importance of fire: Sidonnis precision

Cooking black rice requires careful control of the heat at every stage. The sofrito needs time and a constant temperature. The broth must boil vigorously at first, and then the rice needs to be cooked with a gentle and controlled reduction.

The SIDONNIS gas burner offers precise control thanks to its two independent rings . You can adjust the power as needed, smoothly and without sudden spikes or dips in heat that could ruin the rice. Furthermore, with a 40 cm outer ring, it's perfect for large or medium-sized paellas ( 25 to 70 cm in diameter ), like the one in this recipe.

In short, SIDONNIS is the perfect heat source for every recipe. The ideal partner to ensure precise cooking times and temperatures are maintained effortlessly.

Black rice is much more than a pretty recipe: it's a statement of intent. It's the taste of the sea, depth of flavor, and respect for the ingredients. But it's also technique and attention to detail.

With good ingredients, a quality paella pan , and absolute control of the heat , the result is unbeatable. And that's where SIDONNIS becomes an essential part of the process. Because cooking well isn't just about having good products, but knowing how to treat them.

👉 Discover more recipes and tips on our blog and take your rice dishes to the next level.