Squid Ink Rice with Seafood

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Squid Ink Rice with Seafood
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the rice
2 tablespoons
3 tablespoons
1
onion (finely chopped)
1
small Garlic clove (finely chopped)
1 ½ cups
cup
3 cups
1
1 tablespoon
Sepia ink
1 piece
unwaxed lemon zest
3 tablespoons
fresh Parmesan cheese (grated)
Plus
1.333 cups
For the squid
21 ounces
fresh Squid
2 tablespoons

Preparation steps

1.
Heat the oil and 1 tbsp butter in a pot and fry the onion and the garlic. Add the rice and stir for a few minutes. Add half the wine and reduce almost completely. Repeat with the remaining wine and then add enough stock so that the rice is covered. Stir in the bay leaf, ink and the lemon zest.
2.
Reduce almost completely then add more stock and continue like this until the stock is used up and the rice is cooked. This should take around 15-20 minutes. Season with salt and ground black pepper and stir in the cheese and the remaining butter.
3.
Blanche the Brussels in boiling salt water for around 6 minutes. Remove from the pot, quench and drain, then remove the leaves.
4.
Clean the squid and chop the tube and the tentacles. Fry in hot oil in a grill pan until golden brown. Season with salt and ground black pepper and arrange in bowls on top of the rice. Serve garnished with Brussels leaves.
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