Hi, I’m Joana. Today, we’re going to make creamy black rice with squid and olive oil recipe recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Creamy black rice with squid and olive oil recipe Recipe
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To begin with this recipe, we have to first prepare a few ingredients. You can cook creamy black rice with squid and olive oil recipe using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Prepare Extra Virgin Olive Oil from Spain
- Prepare 300 g rice
- Get 1 litre fish stock
- Make ready 1/4 glass white
- Make ready 4 medium-sized squid
- Make ready 5 tablespoons squid ink
- Make ready 1/2 onion
- Prepare 1/2 green pepper
- Make ready 4 cloves garlic
- Get 4 tablespoons tomato paste
- Take Mayonnaise
- Take Parsley
- Make ready Salt
- Get Pepper
Instructions to make Creamy black rice with squid and olive oil recipe:
- Start by making a light aioli (garlic mayonnaise) sauce. To do this, make a mayonnaise in a bowl. Add a tablespoon of squid ink and a clove of garlic either crushed in a garlic press or chopped very finely. Mix together until completely blended.
- Once the mayonnaise is well blended with the garlic and squid ink, add a tablespoon of Extra Virgin Olive Oil from Spain which will give it a unique and amazing gloss.
- Lightly cover the base of a low-sided pan with Extra Virgin Olive Oil from Spain and gently fry the pepper, onion and garlic, all cut into very small cubes.
- When they start to take on a sheen, add the tomato paste and fry everything together for a couple of minutes.
- Add the squid, cut into small chunks, and cook until the colour changes. Season to taste. Keep aside some of the tentacles and squid rings to fry in Extra Virgin Olive Oil from Spain so they can be used as a final garnish for this spectacular dish.
- Add the rice and mix together. Pour in the white and, once the alcohol has evaporated, add two tablespoons of squid ink and stir.
- Now add the stock little by little and as it evaporates keep on adding more stock until the rice is ‘al dente’. Dissolve the remaining two tablespoons of squid ink in the last cup of stock just before it is ready to be added.
- Test the rice grains to make sure they are ready and then serve with some chopped parsley and the garlic mayonnaise.
So that is going to wrap it up with this exceptional dish creamy black rice with squid and olive oil recipe recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
