black rice

Directions

1. Carefully remove the paint pouches from the Chipriones, do not discard them, as the paint will still be needed. ⏱ ≈ 10 min
2. Wash the jellyfish carefully. ≈ 2 min
3. Boil some water in a pot and add salt to it. ⏱ ≈ 10 min
4. Boil the chips for 10 minutes. ⏱ 10 min
5. Wash, dry the peppers, remove the stem, cut them into quarters, remove the seeds and membranes, and then slice them thinly. ≈ 8 min
6. Heat some oil in a pan and add the peppers to brown. ⏱ ≈ 7 min
7. Peel the garlic and finely chop it into small pieces. ≈ 8 min
8. Wash the tomatoes, remove the stems, briefly submerge them in boiling water until the skin starts to split, then cool them, peel them, and cut them into quarters. Remove the seeds and finely chop. ⏱ ≈ 20 min
9. Squeeze the lemon. ≈ 3 min
10. Wash the parsley, dry it thoroughly, remove the thick stems, and chop it finely. ≈ 8 min
11. Place the pepper, tomatoes, lemon juice, olive oil, and parsley in a bowl, then blend until smooth. ⏱ ≈ 10 min
12. Heat a little olive oil in a pan and mix the dough into it. ⏱ ≈ 7 min
13. Add the rice, mix well, and let it cook for a few more minutes. ⏱ ≈ 18 min
14. Add the water, stir, and let it simmer. ⏱ ≈ 40 min
15. Pour in the white wine into a pitcher. ≈ 3 min
16. Add the ink from the ink cartridges. ⏱ ≈ 10 min
17. Combine all the ingredients and pass the mixture through a sieve to achieve a rice-like texture. ≈ 4 min
18. Also, add the rice to the pot. ≈ 3 min
19. It all tastes delicious, especially with salt and pepper. ≈ 3 min
20. Let the rice simmer for about 20 minutes. ⏱ 20 min