Step-by-Step Guide to Prepare Quick Creamy black rice with squid and olive oil recipe

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Prepare Any-night-of-the-week Creamy black rice with squid and olive oil recipe. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Creamy black rice with squid and olive oil recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy black rice with squid and olive oil recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy black rice with squid and olive oil recipe is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy black rice with squid and olive oil recipe estimated approx 30 minutes.

To get started with this particular recipe, we must 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 that.

Squid ink is a delicacy in Spain - but don't knock it til you try it! Its delicious and creamy flavor will have you enjoying every bite. Try out our recipe made the authentic way with extra virgin olive oil from Spain!

Ingredients and spices that need to be Get to make Creamy black rice with squid and olive oil recipe:

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

Steps to make 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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