Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, creamy black rice with squid and olive oil recipe. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Creamy black rice with squid and olive oil recipe Preparation: Start by making a light allioli (garlic mayonnaise) sauce. To do this, make a mayonnaise in a bowl.

Creamy black rice with squid and olive oil recipe is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Creamy black rice with squid and olive oil recipe is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have 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. Prepare Extra Virgin Olive Oil from Spain
2. Get 300 g rice
3. Prepare 1 litre fish stock
4. Make ready 1/4 glass white wine
5. Prepare 4 medium-sized squid
6. Make ready 5 tablespoons squid ink
7. Take 1/2 onion
8. Get 1/2 green pepper
9. Prepare 4 cloves garlic
10. Get 4 tablespoons tomato paste
11. Take Mayonnaise
12. Get Parsley
13. Make ready Salt
14. Prepare Pepper

Creamy black rice with squid and olive oil recipe. Add the squid, cut into small chunks, and cook until the color changes. Add the rice and mix together. Pour in the white wine and, once the alcohol has evaporated, add two tablespoons of squid ink.

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.

Add the rice and mix together. Pour in the white wine and, once the alcohol has evaporated, add two tablespoons of squid ink. Pour in the white wine and, once the alcohol has … Creamy black rice with squid and olive oil recipe. Add the squid, cut into small chunks, and cook until the color changes. Add the rice and mix together.

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