Squid Ink Rice with Seafood

0
Average: 0 (0 votes)
(0 votes)
Squid Ink Rice with Seafood
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the rice
2 tablespoons olive oil
3 tablespoons butter
1 onion (finely chopped)
1 small garlic (finely chopped)
1 ½ cups Risotto
cup dry white wine
3 cups fish stock
1 bay leaf
1 tablespoon Sepia ink
1 piece unwaxed lemon zest
3 tablespoons fresh Parmesan (grated)
Plus
1.333 cups Brussels sprouts
For the squid
21 ounces fresh Squid
2 tablespoons olive oil
How healthy are the main ingredients?
Brussels sproutsParmesanolive oiloniongarlic

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.
Tags