Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total70 min hands-onServes 4Hard
This recipe has reached the top of the ladder
RISING → POPULARInk is the colour. The flavour is a fish stock built from the heads you were going to throw away.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Bomba rice000 g
Cuttlefish000 g
Squid ink000 g
Rockfish and prawn heads000 g
Ripe tomato000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying cuttlefish and getting the ink sac out whole
Listening for socarrat
Pan size, heat spread, and cooking rice on a domestic hob
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 30 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: the last ninety seconds of socarrat — step 18 of 30.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Jordi Puigdomenech watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Never stir after the rice goes in
Spreading heat on one burner
When ink is bought and when it must be fresh
The stock-to-rice ratio for an open pan, and the ninety seconds at the end that make socarrat instead of burnt rice.
Written by Jordi Puigdomenech. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
235 people cooked it, 65% got it right, and that is the entire reason it costs $0.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
