Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, creamy black rice with squid and olive oil recipe. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Creamy black rice with squid and olive oil recipe is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Creamy black rice with squid and olive oil recipe is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. 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:
- Get Extra Virgin Olive Oil from Spain
- Prepare 300 g rice
- Get 1 litre fish stock
- Take 1/4 glass white wine
- Prepare 4 medium-sized squid
- Get 5 tablespoons squid ink
- Get 1/2 onion
- Take 1/2 green pepper
- Get 4 cloves garlic
- Take 4 tablespoons tomato paste
- Prepare Mayonnaise
- Make ready Parsley
- Get 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 and stir. All the details you need, step-by-step, to be able to cook this recipe using a Mycook kitchen robot. Ingredients: Black Rice Squid: Olive oil, garlic, red peppers, green peppers, salt, rice, peeled prawns, squid, fish stock or water, Squid's ink, peas, bay leaf.
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.
All the details you need, step-by-step, to be able to cook this recipe using a Mycook kitchen robot. Black rice with monkfish and squid ink- yum! Everyone stopped talking when the plate landed in the middle of the table. Inky black rice, vividly red prawns, bright wedges of lemon… arroz negro is definitely a dish that catches the eye. The black color comes from squid ink, a natural food coloring used in Spain for centuries.
So that’s going to wrap it up with this special food creamy black rice with squid and olive oil recipe recipe. Thanks so much for your time. I’m sure 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
