BLACK RICE WITH SQUIDS

CLIENT
PROJECT NAME
Fish, Main Courses, Raúl Aleixandre, Recipes, Rice
14
Nov

BLACK RICE WITH SQUIDS

Castey

FOR 4 PEOPLE
Difficulty: Easy
Preparation: 40 min
Cooking: 45 min
 

INGREDIENTS

  • 400 g of rice
  • 1 liter of fish broth
  • 600 g of squids
  • 1 onion
  • Olive oil
  • Squid ink
  • 150 g parmesan cheese
  • Butter
  • Some basil leaves
  • Salt
  • Pepper

PREPARATION

Prepare the squid…

Wash the squids with cold water. Remove in all of them the thin film that covers the body. Empty them by removing the soft parts and the transparent “pen”. Wash them again with cold water and dry them with absorbent paper. Splatter them. Peel and chop the onion.
 
Prepare a sauce with olive oil, basil leaves, salt and pepper. Crush it well and reserve.
 
Cooking the rice…

Heat the olive oil in a paella pan and sauté the onion. When it becomes brown, add the rice and stir for a few minutes. Add the remaining squid ink, the fish broth and let it cook for a few minutes. The rice has to boil for about 20 min approx.
 
Meanwhile, heat some oil in a pan and sauté the squids.
 
Test the rice and remove the paella pan from the heat. Add some butter, the parmesan cheese and stir. Put the squids on top of the rice and water with some sauce.

THE CHEF’S ADVICE
For a creamier rice, you need to add he broth slowly – the slower the broth is added creamier the rice would be.
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