Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creamy black rice with squid and olive oil recipe. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Creamy black rice with squid and olive oil recipe is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Creamy black rice with squid and olive oil recipe is something which I have loved my entire life.
Great recipe for 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!
To begin 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 it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Take Extra Virgin Olive Oil from Spain
- Make ready 300 g rice
- Get 1 litre fish stock
- Make ready 1/4 glass white wine
- Make ready 4 medium-sized squid
- Make ready 5 tablespoons squid ink
- Prepare 1/2 onion
- Make ready 1/2 green pepper
- Prepare 4 cloves garlic
- Make ready 4 tablespoons tomato paste
- Make ready Mayonnaise
- Prepare Parsley
- Take Salt
- Get Pepper
Pour in the white wine and, once the alcohol has evaporated, add two tablespoons of squid ink. 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.
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 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.
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. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add hot water mixture to pan.
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