cateory: specialty
Black rice with squid
Reviews: 198
Ingredients:
- 7 oz fresh squid, cleaned;
- 21⁄2 cups fish stock;
- 11⁄2 tbsp olive oil;
- 11⁄2 tbsp sofrito;
- 1 cup paella rice;
- 1⁄4 oz squid ink (optional);
- 2 tsp picada.
How to make
Black rice with squid
Black rice with squid
- If the squid has tentacles, pull them away from the body.
- Cut the squid into 1-inch strips.
- Then cut into 1-inch cubes.
- Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid.
- Fry for 2 minutes, until golden in places.
- Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan.
- Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often.
- Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed.
- Dissolve the squid ink in a little of the remaining stock.
- Add this to the rice, and then continue adding the rest of the stock.
- Cook the rice for another 12 minutes, stirring frequently.
- Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite.
- Season with salt, then serve.
Comments for
Black rice with squid
Black rice with squid
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