Recipe of Favorite Creamy black rice with squid and olive oil recipe

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, creamy black rice with squid and olive oil recipe. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Creamy black rice with squid and olive oil recipe is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Creamy black rice with squid and olive oil recipe is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:

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

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.

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