Black Rice with Squid

Name: Black Rice with Squid
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters fish stock; 79 milliliters olive oil; 710 milliliters paella rice; 454 grams 5 oz fresh squid, cleaned; 21 grams squid ink (optional)

Black Rice with Squid is a dairy free and pescatarian main course. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 578 calories, 25g of protein, and 16g of fat each. A mixture of squid ink, olive oil, paella rice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

If the squid has tentacles, pull them away from the body.

Ingredients you will need

Squid

Cut the squid into 1-inch strips. Then cut into 1-inch cubes.

Ingredients you will need

Squid

Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil.

Ingredients you will need

Fish Stock

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Add the squid. Fry for 2 minutes, until golden in places.

Ingredients you will need

Squid

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.

Ingredients you will need

Water

Equipment you will use

Frying 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.

Ingredients you will need

Squid

Stock

Rice

Equipment you will use

Ladle

Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently.

Ingredients you will need

Stock

Rice

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.

Ingredients you will need

Rice

Salt