Hey everyone, welcome to our recipe page.it is Robert Collier. Today, we’re going to prepare a distinctive dish, creamy black rice with squid and olive oil recipe. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Creamy black rice with squid and olive oil recipe is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Creamy black rice with squid and olive oil recipe is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Take Extra Virgin Olive Oil from Spain
- Prepare 300 g rice
- Take 1 litre fish stock
- Take 1/4 glass white wine
- Prepare 4 medium-sized squid
- Get 5 tablespoons squid ink
- Get 1/2 onion
- Prepare 1/2 green pepper
- Take 4 cloves garlic
- Prepare 4 tablespoons tomato paste
- Take Mayonnaise
- Prepare Parsley
- Make ready 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 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 wine 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 with this exceptional food creamy black rice with squid and olive oil recipe recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
