Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, creamy black rice with squid and olive oil recipe. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Creamy black rice with squid and olive oil recipe is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Creamy black rice with squid and olive oil recipe is something that I’ve loved my whole life.
Recipes made with extra virgin olive oil. Entrants, snacks, main dishes and desserts from Olive Oils from Spain. Preparation If the squid has tentacles, pull them away from the body. The local black rice - "Arroz Negro" from Alicante, 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 that.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Get Extra Virgin Olive Oil from Spain
- Prepare 300 g rice
- Take 1 litre fish stock
- Prepare 1/4 glass white wine
- Make ready 4 medium-sized squid
- Get 5 tablespoons squid ink
- Make ready 1/2 onion
- Get 1/2 green pepper
- Prepare 4 cloves garlic
- Get 4 tablespoons tomato paste
- Take Mayonnaise
- Prepare Parsley
- Get Salt
- Make ready Pepper
Squid ink is added to the paella-like dish to give it its distinctive black look. Arroz negro is a Valencian and Catalan dish made with squid, prawns, rice and seasoned with herbs and spices. Blend in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic, lemon juice.
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.
Blend in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic, lemon juice. Clean the squid, separating the tentacles from the bodies. Be the first to write a review! Scatter reserved squid and octopus on top of rice.
So that’s going to wrap it up for this exceptional food creamy black rice with squid and olive oil recipe recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
