Simple Way to Prepare Perfect Creamy black rice with squid and olive oil recipe

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, creamy black rice with squid and olive oil recipe. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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. The local black rice - "Arroz Negro" from Alicante, Spain.

Creamy black rice with squid and olive oil recipe is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Creamy black rice with squid and olive oil recipe is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first 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 cook it.

The ingredients needed to make Creamy black rice with squid and olive oil recipe:

1. Take Extra Virgin Olive Oil from Spain
2. Take 300 g rice
3. Make ready 1 litre fish stock
4. Get 1/4 glass white wine
5. Get 4 medium-sized squid
6. Take 5 tablespoons squid ink
7. Get 1/2 onion
8. Take 1/2 green pepper
9. Get 4 cloves garlic
10. Get 4 tablespoons tomato paste
11. Make ready Mayonnaise
12. Take Parsley
13. Get Salt
14. Make ready Pepper

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. Be the first to write a review!

Instructions to make Creamy black rice with squid and olive oil recipe:

1. 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.
2. 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.
3. 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.
4. When they start to take on a sheen, add the tomato paste and fry everything together for a couple of minutes.
5. 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.
6. 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.
7. 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.
8. Test the rice grains to make sure they are ready and then serve with some chopped parsley and the garlic mayonnaise.

Stir in the garlic, lemon juice. Be the first to write a review! GOYA® Octopus in Olive Oil, drained. Clean the squid, separating the tentacles from the bodies. Tell us what you think of it at The New York Times - Dining - Food.

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