Easy Fast Cooking Creamy black rice with squid and olive oil recipe Delicious

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How are you all, at this time you can prepare recipe Creamy black rice with squid and olive oil recipe with 14 ingredients and 8 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Creamy black rice with squid and olive oil recipe.

Ingredients for Creamy black rice with squid and olive oil recipe #

1. Needed : Extra Virgin Olive Oil from Spain.

2. Needed 300 g : rice.

3. Needed 1 litre : fish stock.

4. Prepare 1/4 glass : white wine.

5. Prepare 4 : medium-sized squid.

6. Needed 5 tablespoons : squid ink.

7. Prepare 1/2 : onion.

8. Needed 1/2 : green pepper.

9. Needed 4 cloves : garlic.

10. Needed 4 tablespoons : tomato paste.

11. Prepare : Mayonnaise.

12. Prepare : Parsley.

13. Needed : Salt.

14. Needed : Pepper.

If all cooking materials Creamy black rice with squid and olive oil recipe it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking 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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