Creamy black rice with squid and olive oil recipe

Name: How to cook Creamy black rice with squid and olive oil recipe - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Olive Oils from Spain

Creamy black rice with squid and olive oil recipe

Squid ink is a delicacy in Spain - but don't knock it til you try it! Its delicious and creamy flavor will have you enjoying every bite. Try out our recipe made the authentic way with extra virgin olive oil from Spain!

Ingredient

Food ration :

4 people

Cooking time :

30 minutes

300 g

rice

1 litre

fish stock

1/4 glass

white wine

medium-sized squid

5 tablespoons

squid ink

1/2

onion

1/2

green pepper

4 cloves

garlic

4 tablespoons

tomato paste

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

When they start to take on a sheen, add the tomato paste and fry everything together for a couple of minutes.

* Step 5

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.

* Step 6

Add the rice and mix together. Pour in the white wine and, once the alcohol has evaporated, add two tablespoons of squid ink and stir.

* Step 7

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.