Bomba Rice Cooked In Cuttlefish’s Black Ink, Grilled Branzino, Langoustine, And Octopus Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

2. 2

   Cooking the Rice

   Stir in the Bomba rice and cook for about 2-3 minutes, allowing the rice to toast slightly. Add the cuttlefish ink, fish stock, salt, and pepper, stirring to combine.

3. 3

   Simmer

   Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.

4. 4

   Grill the Branzino and Langoustine

   While the rice is cooking, grill the branzino fillets and langoustine until cooked through and slightly charred, about 3-4 minutes per side.

5. 5

   Assemble the Dish

   Once the rice is cooked, remove it from heat and let it sit for a few minutes. Serve the rice on a plate, topped with grilled branzino, langoustine, and slices of cooked octopus.

6. 6

   Garnish and Serve

   Garnish with chopped parsley and a drizzle of olive oil, then serve hot.