El otro día fui a una cervecería restaurante, situada en el casco antiguo de la ciudad de Alicante (España) a comer un arroz negro. Tuve que reservar porqué estamos en plena temporada turística y es difícil encontrar mesa libre sin reserva previa. Cuando llegué ya tenían el arroz a medio hacer así que, mientras se terminaba de hacer y reposaba un rato, pedí algo para picar. Primero unos pulpitos en salsa picante, buenísimos.
Después unos calamares a la romana, exquisitos.
Y por fin el arroz negro. El arroz coge el color negro porqué se utiliza la propia tinta del calamar o la sepia para hacerlo. Para mi gusto, se pasaron un poco con la tinta de calamar y tenía pocos trozos de pescado como calamar, sepia o atún. No es fácil encontrar un sitio donde hagan bien el arroz negro. Lo ofrecen en muchos sitios pero son pocos donde saben hacerlo bien. Este no estaba mal pero sobró algo. Era la primera vez que pedía arroz negro en esa cervecería pero creo que cuando vuelva repetiré pulpitos y calamar. Esos si que estaban buenos.
Cuando íba por los postres llegaron dos grupos de 20 personas cada uno y se terminó la tranquilidad. Por suerte me cogieron con los profiteroles y el café con Baileys del final. Justo a tiempo.
English version
The other day I went to a brewery restaurant, located in the old part of the city of Alicante (Spain) to eat a black rice. I had to make a reservation because we are in the middle of the tourist season and it is difficult to find a table without a reservation. When I arrived they already had the rice half done so, while it was finishing and resting for a while, I ordered some snacks. First some octopus in spicy sauce, very good.
Then some squid in a Roman style, exquisite.
And finally the black rice. The rice gets the black color because the squid or cuttlefish ink is used to make it. For my taste, they went a little overboard with the squid ink and had few pieces of fish such as squid, cuttlefish or tuna. It is not easy to find a place where they do black rice well. It is offered in many places but there are few where they know how to do it well. This one was not bad but there was some left over. It was the first time I ordered black rice in this restaurant but I think that when I come back I will order octopus and squid again. Those were really good.
When I was about to order dessert, two groups of 20 people each arrived and the tranquility ended. Luckily they caught me with the profiteroles and the coffee with Baileys at the end. Just in time.
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