Mellow black rice with baby squid, a rice with lots of sea flavor
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Total: 1 h 15 min Diners: 4
It goes without saying that, when we face a recipe with rice, there are many factors that have to be taken into account to achieve the result we want. For this mellow black rice with baby squid (or squid) you will have to take into account and pay special attention to:
1) The proportion of broth (always hot) and rice.
2) The variety of rice, always recommended Carnaroli, Arborio or Bahia.
3) A well concentrated sofrito
4) A fish stock to match the rice, very tasty: I recommend you to make one with shrimp or prawn heads, mussels and fish bones that always comes out tastier than just with bones.
All this said, of course it is always better the natural inks of squid or squid but you can always help you with sachet inks but if you go over quantity will give much artificial flavor.
Ingredients
. Squid or a good squid, 600 g Squid ink (better if natural), 30 g Garlic clove, 2 u Onions, 2 u White wine, 100 ml Fish stock, 1’3 L Butter, 25 g Extra virgin olive oil, 3 tablespoons Fried tomato, 2 tablespoons Choricero bell pepper pulp, 1 teaspoon SOS Round rice, 240 g Salt and black pepper, c/s
Step 1
Clean the squid or squid very well, keeping their ink, as the rice will be much tastier the more natural ink used. Chop the squid neither too big nor too small.
Step 2
Step 3
Step 3
Chop the garlic and onion as small as possible. In a pot – ideally low and wide – start frying them with oil and salt, over low heat, so that they poach well without browning.
Step 3
When the sauce is ready, add the baby squid and sauté well for a couple of minutes. Then add the chorizo bell pepper pulp, the fried tomato and then the SOS Redondo rice. Sauté for a minute over high heat.
Step 4
Incorporate the wine, let it evaporate and then add the broth, which must have been previously heated, reserving a little to dissolve in it the inks.
Step 5
Cook over medium-high heat for 10 minutes, stirring from time to time, and at the same time dissolve the inks in a couple of ladles of fish stock, straining it so that there are no residues.
Step 6
Add the ink with the stock and lower the heat, cooking for a further 6 minutes until the rice is cooked and tender. Add salt and black pepper. Turn off the heat and add the butter, cover and let stand 3 minutes.
Step 7
On uncovering, stir well and serve sprinkled with a little fresh parsley if desired or with a few dots of aioli.
Tricks and hints
A mellow rice is never compact nor does it keep its shape, you will not be able to put it inside a plating ring and you should always serve it in a deep dish so that it can be eaten with a spoon.
