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Black Rice with Squid

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Introduction

Black Rice with Squid is a luxurious dish that marries the rich flavors of fresh seafood with the unique, nutty taste and deep black color of paella rice. This recipe elevates your culinary experience by combining traditional cooking techniques with innovative ingredients for an unforgettable meal.

Tips for this Recipe

For the best results, ensure all squid is thoroughly cleaned and prepped before cooking. Rinsing paella rice until it runs clear can help prevent bitterness and aid in even cooking. Preparing ingredients like sofrito in advance allows for a smoother cooking process.

Why you will love this recipe

Black Rice with Squid offers an elegant dining experience, combining the simplicity of perfectly cooked rice and the delightful taste of fresh seafood. Its deep black color and rich flavors are a feast for both your eyes and palate.

Ingredients

  • 1 lb 5 oz fresh squid, cleaned
  • 8 cups fish stock
  • 1/3 cup olive oil
  • 1/2 cup sofrito
  • 3 cups paella rice
  • 3/4 oz squid ink (optional)
  • 2 tbsp picada

Adviced Equipment

  1. High-Speed Blender
  2. Rice Washing Machine / Fine Sieve Set
  3. Digital Kitchen Scale
  4. Non-stick Skillet
  5. Stainless Steel Saucepan with Lid
  6. Large Mixing Bowls
  7. Cutting Board and Knife Set
  8. Hand Blender / Immersion Blender
  9. Silicone Spatula
  10. Squid Cleaning Kit
  11. Measuring Spoons and Cups Set

History of the Recipe

The origin of Black Rice with Squid traces back to coastal regions where seafood, especially squid, is a staple. Paella rice itself hails from Valencia, Spain, and has been a centerpiece in Spanish cuisine for centuries. The infusion of squid ink into the rice adds not only color but also enhances flavor, paying homage to the dish’s deep-sea roots.

Fun Facts about this Recipe

Did you know that squid ink was once used as a natural pigment for artistic purposes? In the culinary world, it’s celebrated not only for its color but also for its health benefits and distinct flavor. Moreover, paella rice’s unique characteristics, such as low starch content and firm texture, have made it a specialty that cannot be easily replaced with other types of rice.

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Black Rice with Squid

Black Rice with Squid

amanda

Equipment

  • High-Speed Blender (for making squid sauces)

  • Rice Washing Machine / Fine Sieve Set (for thoroughly rinsing black rice)

  • Digital Kitchen Scale (for precise measurements of ingredients)

  • Non-stick Skillet (for sautéing onions, garlic, and squid without sticking)

  • Stainless Steel Saucepan with Lid (perfect for boiling water and cooking rice or sauces)

  • Large Mixing Bowls (useful for mixing ingredients before cooking)

  • Cutting Board and Knife Set (essential for prepping vegetables and squids)

  • Hand Blender / Immersion Blender (for pureeing ingredients like garlic or onions into sauces)

  • Silicone Spatula (useful for stirring and mixing without scratching non-stick pans)

  • Squid Cleaning Kit (to properly clean squids before cooking, ensuring safety and quality of the dish)

  • Measuring Spoons and Cups Set (for accurate measurement of various ingredients)

Ingredients

  • 1 lb 5 oz fresh squid, cleaned

  • 8 cups fish stock

  • 1/3 cup olive oil

  • 1/2 cup sofrito

  • 3 cups paella rice

  • 3/4 oz squid ink (optional)

  • 2 tbsp picada

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently.
6

Instruction 6

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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