Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy black rice with squid and olive oil recipe. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Creamy black rice with squid and olive oil recipe is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Creamy black rice with squid and olive oil recipe is something that I have loved my whole life. They are fine and they look wonderful.
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 cook it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Prepare Extra Virgin Olive Oil from Spain
- Get 300 g rice
- Make ready 1 litre fish stock
- Take 1/4 glass white wine
- Take 4 medium-sized squid
- Prepare 5 tablespoons squid ink
- Prepare 1/2 onion
- Get 1/2 green pepper
- Take 4 cloves garlic
- Take 4 tablespoons tomato paste
- Take Mayonnaise
- Get Parsley
- Prepare Salt
- Take Pepper
Add the rice and mix together. 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.
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.
Pour in the white wine and, once the alcohol has evaporated, add two tablespoons of squid ink and stir. Add hot water mixture to pan. Bring rice mixture to a boil; cook until rice begins to peak above water level. Arroz negro is a traditional Spanish dish made with squid, a short-grained Spanish rice known as Calasparra, and stained a striking black color with the addition of squid ink. In addition to coloring the rice, squid ink adds salinity and umami to the dish with a deep, smooth unctuousness.
So that is going to wrap this up for this special food creamy black rice with squid and olive oil recipe recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
