Black Rice With Squid Recipes
BLACK RICE WITH SQUID
Steps:
- 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.
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SPANISH BLACK RICE PAELLA WITH SQUID INK BASED BROTH
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- Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, cut 1 cleaned tube of squid into 1/2 inch by 1/2 inch squares and season 12 raw jumbo shrimp that have been peeled and devenied with sea salt & freshly cracked black pepper
- Heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the oil with sea salt and add in the pieces of squid, mix around with the oil, after 1 minute remove the squid from the pan and transfer to a dish
- Using the same pan with the same heat add in the diced onions and minced garlic, mix around with the oil, make sure to scrape up anything that was left over from the squid, after 2 to 3 minutes add in 1/2 tsp of sweet smoked Spanish paprika and quickly mix it all together, then add in 1/2 cup of canned tomato sauce, season with sea salt and add in a 1/4 ounce (4 grams) of squid ink, mix it all together until well combined
- About 1 minute after adding the squid ink add in 2 1/2 cups of a high-quality fish broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix, once it comes to a boil let it boil for an extra minute so the saffron can really infuse into the broth, then add 1 cup of round rice and the cooked squid back into the pan, gently mix it together so everything is evenly distributed, after this don´t mix the rice again, but you can give the pan a quick shake once in a while
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- Heat the oil in a 38cm paella pan over medium-high heat. Add the squid and cook until slightly firm.
- Remove and set aside. (If using prawns, cook those until they change color and also set aside.)
- Add the rice and cook briefly until the grains are coated with the oil. Pour in the squid ink paella cooking base, stir in the smoked paprika and salt, and bring to a boil. Reduce the heat and simmer for about 10 minutes or until half of the liquid is absorbed. Do not stir the rice.
- Position the shellfish and piquillo peppers the way you want them to appear in the final dish. Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
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