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Saturday, December 15, 2012,1:21 AM by
D.Sumithra

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BLACK RICE WITH SQUID

Serves :
7

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Thickly slice the squid bodies if they are large then dry the squid on kitchen paper.
  • Heat half the oil in a large frying pan and fry the squid tor about 5 minutes until it is beginning to color.
  • Remove with a slotted spoon and set aside. Add the onion to the pan and fry for 5 minutes.
  • Add the garlic and fry for another minute.
  • Stir in the rice and cook for 2 minutes. Pour in the wine and let the mixture bubble until the liquid evaporates.
  • Add the tomatoes, paprika, thyme and stock and bring to the boil.
  • Reduce the heat and cook gently, stirring frequently, for about 20 minutes, until the rice is just tender, adding a dash more stock if the mixture becomes dry.
  • Mix the squid ink with hot water and add to the pan with the squid.
  • Cook, stirring, until the rice has colored. Stir in the remaining oil and serve scattered with parsley.
  • Serve sprinkled with salt.

INGREDIENTS

  • 500 grams prepared squid 
  • 200 ml Cooking oil
  • 2 onion, chopped
  • 4 garlic cloves, crushed
  • 400 grams paella rice
  • 300 ml white wine
  • 5 tomatoes, skinned and chopped
  • 2 teaspoons hot paprika
  • Several sprigs of thyme
  • 1 liter fish stock
  • 10 grams sachets squid ink 
  • Salt and pepper
  • 6 tablespoons chopped parsley, to serve

7 comments for “Black Rice with Squid”

  • Posted Saturday, February 11, 2023 at 7:49:36 PM

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