ABALONE PAPILLOTE Abalone Rice: Ingredients: 4 pieces of Abalone • 10 gr chorizo pepper pulp • 160 g rice • 1 clove garlic • salt • ground pepper • • squid ink aioli. Preparation: Abalone chipped off and remove the guts (reserve) and steamed for 3 hours. Then laminated sliced. Pass through a sieve gut, juice and dissolve in water. Boil for 2 minutes, cover and let stand. Mince garlic and sauté in oil. Next add the pimento choricero pulp, stir, and add the rice. Saute well the whole season, add the broth and cook tripe. When missing little to finish cooking stir vigorously to achieve a certain mellowness. Emulsifies the aioli with squid ink until a black cream. Presentation: Make a bed of rice and top with slices of abalone. Put some black garlic sauce over rice and add ground pepper.