Hello, I’m Joana. Today, I will show you a way to prepare creamy black rice with squid and olive oil recipe recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will 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’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Creamy black rice with squid and olive oil recipe is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have creamy black rice with squid and olive oil recipe using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Take Extra VirOlive Oil from Spain
- Prepare 300 g rice
- Make ready 1 litre fish stock
- Make ready 1/4 glass white
- Make ready 4 medium-sized squid
- Take 5 tablespoons squid ink
- Make ready 1/2 onion
- Prepare 1/2 green pepper
- Make ready 4 cloves garlic
- Take 4 tablespoons tomato paste
- Get Mayonnaise
- Make ready Parsley
- Prepare Salt
- Make ready Pepper
Steps 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 this up for this exceptional dish creamy black rice with squid and olive oil recipe recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
