Black Rice With Squid
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
If the squid has tentacles, pull them away from the body
2
Cut the squid into 1-inch strips
3
Then cut into 1-inch cubes
4
Pour the fish stock into a saucepan, cover, and bring to a simmer
5
Put a large pan over high heat and add the oil
6
Add the squid
7
Fry for 2 minutes, until golden in places
8
Add the sofrito and continue to cook over medium heat for 10 minutes
9
Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan
10
Add the rice, stirring it into the squid
11
Fry for 10 minutes, stirring often
12
Turn the heat to high and add a ladle of stock, stirring continuously
13
Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed
14
Dissolve the squid ink in a little of the remaining stock
15
Add this to the rice, and then continue adding the rest of the stock
16
Cook the rice for another 12 minutes, stirring frequently
17
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
18
Season with salt, then serve
19
If the squid has tentacles, pull them away from the body
20
Cut the squid into 1-inch strips
21
Then cut into 1-inch cubes
22
Pour the fish stock into a saucepan, cover, and bring to a simmer
23
Put a large pan over high heat and add the oil
24
Add the squid
25
Fry for 2 minutes, until golden in places
26
Add the sofrito and continue to cook over medium heat for 10 minutes
27
Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan
28
Add the rice, stirring it into the squid
29
Fry for 10 minutes, stirring often
30
Turn the heat to high and add a ladle of stock, stirring continuously
31
Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed
32
Dissolve the squid ink in a little of the remaining stock
33
Add this to the rice, and then continue adding the rest of the stock
34
Cook the rice for another 12 minutes, stirring frequently
35
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
36
Season with salt, then serve