Hi, I am Elise. Today, we’re going to make creamy black rice with squid and olive oil recipe recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Creamy black rice with squid and olive oil recipe Recipe
Creamy black rice with squid and olive oil recipe is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Creamy black rice with squid and olive oil recipe is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook creamy black rice with squid and olive oil recipe using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Prepare Extra Virgin Olive Oil from Spain
- Take 300 g rice
- Take 1 litre fish stock
- Take 1/4 glass white
- Make ready 4 medium-sized squid
- Get 5 tablespoons squid ink
- Take 1/2 onion
- Take 1/2 green pepper
- Take 4 cloves garlic
- Make ready 4 tablespoons tomato paste
- Take Mayonnaise
- Prepare Parsley
- Take Salt
- Prepare 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’s going to wrap this up for this special dish creamy black rice with squid and olive oil recipe recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
