Hello, I’m Kate. Today, we’re going to prepare creamy black rice with squid and olive oil recipe recipe. Never skip 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 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 favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Creamy black rice with squid and olive oil recipe is something which I have loved my entire life.
To bewith this recipe, we must 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 cook it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Make ready Extra VirOlive Oil from Spain
- Take 300 g rice
- Get 1 litre fish stock
- Get 1/4 glass white
- Get 4 medium-sized squid
- Prepare 5 tablespoons squid ink
- Take 1/2 onion
- Prepare 1/2 green pepper
- Prepare 4 cloves garlic
- Prepare 4 tablespoons tomato paste
- Take Mayonnaise
- Get Parsley
- Prepare Salt
- Make ready 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 special dish creamy black rice with squid and olive oil recipe recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
