Steps to Prepare Any-night-of-the-week Creamy black rice with squid and olive oil recipe

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy black rice with squid and olive oil recipe. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Creamy black rice with squid and olive oil recipe is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Creamy black rice with squid and olive oil recipe is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Creamy black rice with squid and olive oil recipe:

1. Make ready Extra Virgin Olive Oil from Spain
2. Make ready rice
3. Take fish stock
4. Take white wine
5. Take medium-sized squid
6. Prepare squid ink
7. Get onion
8. Make ready green pepper
9. Prepare garlic
10. Make ready tomato paste
11. Take Mayonnaise
12. Get Parsley
13. Get Salt
14. Make ready Pepper

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.

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