Black Rice with chopito and artichokes
Ingredients

Ingredients the fish stock:
  • 5 L of water
  • 1 onion
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 1 Lb tomatoes
  • 2 spoons of sweet red pepper
  • 2 cup white wine
  • 4 Lb fish bones and heads or rock fish such as scorpion fish
Ingredients for the sofrito (base of sauce):
  • 375 o 400 gr bomba rice from “Delta de l’Ebre”
  • Fish stock (twice the volume of the rice, plus a little extra)
  • 1 onion
  • 3 cloves garlic
  • 1 cuttlefish (lg)
  • 4 artichokes
  • 16 chopitos
Directions

Directions for the fish stock:
Add the fish in a pan with a bit of olive oil and sauté for 3 to 4 minutes.

Remove from pan and put in the stock pot where you’ll prepare the stock.

In the same pan where you have sautéed the fish, sweat vegetables for approximately 30 minutes.

After that, add the red pepper and the white wine, once the wine stars boiling add this juice to the pot where you have the fish and add the water. simmer for 20 minutes, strain and set aside.

Ingredients for the sofrito (base of sauce):
Cut cuttlefish and sauté in a pan until it gets color. Put a side. Saute the chopped garlic, onion and green pepper, and half way add the cuttlefish back in and sweat everything together until vegetables are sweat and tender.

Add rice to the pan and sauté for 4 or 5 minutes, add the fish stock and let it boil for 6 or 7 more minutes.

Add the artichokes in quarters and put it on the oven for an additional 7 or 8 minutes.   

Just before serving sauté the 16 chopitos and add on top of the rice.

Serve with allioli negat.

Black Rice with chopito and artichokes
Ingredients

Ingredients the fish stock:
  • 5 L of water
  • 1 onion
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 1 Lb tomatoes
  • 2 spoons of sweet red pepper
  • 2 cup white wine
  • 4 Lb fish bones and heads or rock fish such as scorpion fish
Ingredients for the sofrito (base of sauce):
  • 375 o 400 gr bomba rice from “Delta de l’Ebre”
  • Fish stock (twice the volume of the rice, plus a little extra)
  • 1 onion
  • 3 cloves garlic
  • 1 cuttlefish (lg)
  • 4 artichokes
  • 16 chopitos
Directions

Directions for the fish stock:
Add the fish in a pan with a bit of olive oil and sauté for 3 to 4 minutes.

Remove from pan and put in the stock pot where you’ll prepare the stock.

In the same pan where you have sautéed the fish, sweat vegetables for approximately 30 minutes.

After that, add the red pepper and the white wine, once the wine stars boiling add this juice to the pot where you have the fish and add the water. simmer for 20 minutes, strain and set aside.

Ingredients for the sofrito (base of sauce):
Cut cuttlefish and sauté in a pan until it gets color. Put a side. Saute the chopped garlic, onion and green pepper, and half way add the cuttlefish back in and sweat everything together until vegetables are sweat and tender.

Add rice to the pan and sauté for 4 or 5 minutes, add the fish stock and let it boil for 6 or 7 more minutes.

Add the artichokes in quarters and put it on the oven for an additional 7 or 8 minutes.   

Just before serving sauté the 16 chopitos and add on top of the rice.

Serve with allioli negat.

Black Rice with chopito and artichokes
Ingredients

Ingredients the fish stock:
  • 5 L of water
  • 1 onion
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 1 Lb tomatoes
  • 2 spoons of sweet red pepper
  • 2 cup white wine
  • 4 Lb fish bones and heads or rock fish such as scorpion fish
Ingredients for the sofrito (base of sauce):
  • 375 o 400 gr bomba rice from “Delta de l’Ebre”
  • Fish stock (twice the volume of the rice, plus a little extra)
  • 1 onion
  • 3 cloves garlic
  • 1 cuttlefish (lg)
  • 4 artichokes
  • 16 chopitos
Directions

Directions for the fish stock:
Add the fish in a pan with a bit of olive oil and sauté for 3 to 4 minutes.

Remove from pan and put in the stock pot where you’ll prepare the stock.

In the same pan where you have sautéed the fish, sweat vegetables for approximately 30 minutes.

After that, add the red pepper and the white wine, once the wine stars boiling add this juice to the pot where you have the fish and add the water. simmer for 20 minutes, strain and set aside.

Ingredients for the sofrito (base of sauce):
Cut cuttlefish and sauté in a pan until it gets color. Put a side. Saute the chopped garlic, onion and green pepper, and half way add the cuttlefish back in and sweat everything together until vegetables are sweat and tender.

Add rice to the pan and sauté for 4 or 5 minutes, add the fish stock and let it boil for 6 or 7 more minutes.

Add the artichokes in quarters and put it on the oven for an additional 7 or 8 minutes.   

Just before serving sauté the 16 chopitos and add on top of the rice.

Serve with allioli negat.