Arroz negro y calamares with a saffron bisque reduction

INGREDIENTS FOR 4

• Rice 320 g
• Squid ink 40 g
• Cleaned whole calamari6 Seafood bisque 300 ml Saffron threads 1 g
• Extra virgin olive oil to taste
• Fish stock 2 l
• Salt to taste
• Pepper to taste 

DESCRIPTION

A white plate with splashes of thick (yellow) saffron sauce, (black) rice in the centre and a whole (white) calamaro cut and curled Japanese style on top of the rice.

METHOD

Clean the calamari and cut them into cubes, keeping one whole. It should be opened butterfly-style and cut Japanese-style. Heat the extra virgin olive oil in a paella pan, add the cubes of calamari and a splash of white wine. Add the rice and toast.

Add the fish stock and the squid ink and mix. Leave it to cook over a medium heat without stirring the rice.

Prepare a saffron sauce by reducing the fish stock in a pan and adding the saffron strands. Add the corn starch to obtain a thick, yellow sauce. Seared the calamaro, cut Japanese-style, in a boiling hot non-stick pan with a drizzle of oil.

When the rice is ready, decorate the plate with the saffron sauce, then place the black rice on top and the Japanese-style calamaro on top of the rice. Decorate with saffron strands