28 de mayo de 2025

Step-by-Step Guide: How to Prepare Arroz Negro con Chipirones in Olla GM

Description:

Arroz Negro con Chipirones is a delicious Spanish dish that features squid ink rice cooked with tender baby squid. This recipe is perfect for seafood lovers and is a great option for a special dinner or gathering with friends and family. Using an Olla GM (multifunctional cooking pot) makes this dish even easier to prepare, as it allows for precise temperature control and automatic cooking functions.

Ingredients:

2 cups of bomba rice

1 onion, finely chopped

2 cloves of garlic, minced

1 red bell pepper, diced

1 tomato, grated

1/2 cup of white wine

4 cups of fish stock

1 tsp of squid ink

Salt and pepper to taste

1 lb of baby squid, cleaned and sliced

1/4 cup of olive oil

Fresh parsley for garnish

Preparation:

Step 1: Sauté the Vegetables

Temperature: 140°C

Time: 5 minutes

Start by setting your Olla GM to sauté mode at 140°C. Add the olive oil, onion, garlic, and red bell pepper. Sauté the vegetables until they are soft and translucent, about 5 minutes.

Step 2: Add the Tomato and Rice

Temperature: 140°C

Time: 2 minutes

Add the grated tomato to the Olla GM and cook for 2 minutes. Then, add the bomba rice and stir to coat the grains with the vegetable mixture.

Step 3: Deglaze with White Wine

Temperature: 140°C

Time: 1 minute

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine cook off for about 1 minute.

Step 4: Add the Stock and Squid Ink

Temperature: 130°C

Time: 2 minutes

Add the fish stock and squid ink to the Olla GM. Stir well to combine all the ingredients. Close the lid and set the Olla GM to pressure cooking mode at 130°C for 2 minutes.

Step 5: Cook the Rice and Squid

Temperature: 120°C

Time: 5 minutes

After the pressure cooking is done, open the lid and add the sliced baby squid to the Olla GM. Close the lid again and set the temperature to 120°C for 5 minutes to cook the rice and squid together.

Step 6: Serve and Garnish

Once the cooking time is up, open the lid and give the Arroz Negro con Chipirones a final stir. Taste and adjust the seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.