Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, creamy black rice with squid and olive oil recipe. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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. This black rice pilaf with onion and almonds is a unique, flavorful side dish that is quick and easy to make and pairs well with many mains.
Creamy black rice with squid and olive oil recipe is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Creamy black rice with squid and olive oil recipe is something that I have loved my entire life.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Creamy black rice with squid and olive oil recipe:
- Get Extra Virgin Olive Oil from Spain
- Take 300 g rice
- Prepare 1 litre fish stock
- Take 1/4 glass white wine
- Get 4 medium-sized squid
- Prepare 5 tablespoons squid ink
- Prepare 1/2 onion
- Get 1/2 green pepper
- Get 4 cloves garlic
- Prepare 4 tablespoons tomato paste
- Prepare Mayonnaise
- Prepare Parsley
- Take Salt
- Make ready Pepper
Stir in the garlic, lemon juice. Be the first to write a review! GOYA® Octopus in Olive Oil, drained. Scatter reserved squid and octopus on top of rice.
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.
GOYA® Octopus in Olive Oil, drained. Scatter reserved squid and octopus on top of rice. Have you ever tried black rice? ½ cup Spanish extra-virgin olive oil. salt and pepper to taste. Clean the baby squid, it's very important to take the cartilage out (it looks like a long thin plastic) and get rid of any sand or tiny pieces of shell (or other fish the squid might have eaten). See more ideas about recipes, black rice recipe, black rice.
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