Hello, I am Joana. Today, I’m gonna show you how to prepare creamy black rice with squid and olive oil recipe recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look 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 well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Creamy black rice with squid and olive oil recipe is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Take Extra VirOlive Oil from Spain
- Take 300 g rice
- Prepare 1 litre fish stock
- Prepare 1/4 glass white
- Make ready 4 medium-sized squid
- Take 5 tablespoons squid ink
- Prepare 1/2 onion
- Prepare 1/2 green pepper
- Take 4 cloves garlic
- Get 4 tablespoons tomato paste
- Prepare Mayonnaise
- Take Parsley
- Take 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 VirOlive Oil from Spain which will give it a unique and amazing gloss.
- Lightly cover the base of a low-sided pan with Extra VirOlive 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 VirOlive 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 for this distinctive dish creamy black rice with squid and olive oil recipe recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
