Black rice with sepia roasted with rosemary

This is a delicious dish typical of the region of the eastern coast of Venezuela. For them it is an extraordinary breakfast.

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Ingredients

Rice

• 1 onion cut into very small pieces
• 2 cloves of garlic cut into very small pieces
• Oil
• 1 ½ tz. of white rice
• 1/4 tz. of white wine
• 1 lt. of fish broth or shrimp
• 3 envelopes of squid ink.
• Salt.
• 6 sweet chili peppers cut into very small pieces

Preparation

• Heat the broth and add the squid ink, mix well and reserve hot.
• In a hot pot sauté the onion, once the onion is crystallized add the garlic and the rice, without stopping to move.
• Pour the white wine and let evaporate a little. Add 3 tz. of the broth with squid ink. And season with salt. Let cook over high heat.
• When the rice reaches the boiling point, lower it to medium heat. Let the broth reduce almost completely, if it still feels very raw the rice add a little more broth. Add the sweet pepper, cover and let cook over a very slow fire for 5 more minutes. Reserve.

Sepia tentacles

• Pass the tentacles of sepia by garlic, rosemary in leaves, salt, white pepper and place them on the grill.
• Bacon powder.
• Rosemary Aleoli.

And good profit!!!

Thank you once again to @chefsteve, @pandamama and @offoodandart for another round wonderful and cheerful

Camara Samsung Galaxy S8.