Creamy Black Rice with Squid
Main course
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Cook Time
45 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This black rice with squid is a dish that always gets me out of trouble. The squid ink gives it a unique flavor and color, making it an elegant and tasty option for any occasion. It is perfect for a special dinner or simply to enjoy a comforting dish on a cold day. The recipe is very easy to prepare with the Thermomix®, which makes it even more attractive. In addition, it can be customized by adding other seafood or vegetables. Go ahead and try it, you will be surprised how easy and delicious it is!
Ingredients (12 ingredients)
-
100 g Bomba rice
-
250 ml Fish stock or fumet
-
8 g Cuttlefish or squid ink
-
80 g Squid in small cubes
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0.5 clove Garlic for the sauté
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0.5 piece Onion for the sauté
-
0.25 piece Italian green pepper for the sauté
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0.25 piece Red pepper for the sauté
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0.5 piece Tomato for the sauté
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0.5 hoja Bay leaf for the sauté
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0.5 cucharadita Sweet paprika for the sauté
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1 cucharada Extra virgin olive oil for the sauté
Preparation (6 steps)
Chop the vegetables
Chop the onion in the Thermomix: Put half an onion in the bowl and chop for 3 seconds at speed 5. Remove and reserve. Chop the green pepper: Put a quarter of green pepper in the bowl and chop for 3 seconds at speed 5. Remove and reserve. Chop the red pepper: Put a quarter of red pepper in the bowl and chop for 3 seconds at speed 5. Remove and reserve. Chop half a tomato: Put half a tomato in the bowl and chop for 3 seconds at speed 5. Remove and reserve. Chop half a clove of garlic: Put half a clove of garlic in the bowl and chop for 3 seconds at speed 7. Remove and reserve.
Vegetable and squid sauté
Add a tablespoon of extra virgin olive oil to the bowl. Add the onion, green pepper, red pepper, tomato, garlic and squid in small cubes. Add half a bay leaf and half a teaspoon of sweet paprika. Cook for 15 minutes at 100°C at speed 1. Then, program 5 minutes at Varoma temperature at speed 3.
Continue Vegetable and squid sauté
Program 5 minutes at Varoma temperature at speed 3.
Cook the rice
Add the bomba rice (100 g) and the fish stock or fumet (250 ml) mixed with the cuttlefish or squid ink (8 g) to the bowl. Cook for 5 minutes at Varoma Temperature with Spoon Speed and then another 15 minutes at 100°C Temperature with Spoon Speed.
Finish cooking the rice
Program 15 minutes at 100°C Temperature with Spoon Speed.
Serve
Serve very hot, being careful when uncovering the Thermomix.
Finished cooking? Great! 🎉
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Created by
Paula Romero
2
Rezepte
0
Kochbücher
Tags
Allergens
- Molluscs
- Fish
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