How to Make Gordon Ramsay Creamy black rice with squid and olive oil recipe

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy black rice with squid and olive oil recipe. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Recipes made with extra virgin olive oil. Entrants, snacks, main dishes and desserts from Olive Oils from Spain. Preparation If the squid has tentacles, pull them away from the body. The local black rice - "Arroz Negro" from Alicante, Spain.

Creamy black rice with squid and olive oil recipe is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Creamy black rice with squid and olive oil recipe is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook creamy black rice with squid and olive oil recipe using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Creamy black rice with squid and olive oil recipe:

1. Get Extra Virgin Olive Oil from Spain
2. Take 300 g rice
3. Get 1 litre fish stock
4. Get 1/4 glass white wine
5. Make ready 4 medium-sized squid
6. Take 5 tablespoons squid ink
7. Make ready 1/2 onion
8. Prepare 1/2 green pepper
9. Take 4 cloves garlic
10. Take 4 tablespoons tomato paste
11. Get Mayonnaise
12. Get Parsley
13. Make ready Salt
14. Make ready Pepper

Squid ink is added to the paella-like dish to give it its distinctive black look. Arroz negro is a Valencian and Catalan dish made with squid, prawns, rice and seasoned with herbs and spices. Blend in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic, lemon juice.

Instructions to make Creamy black rice with squid and olive oil recipe:

1. Start by making a light aioli (garlic mayonnaise) sauce. To do this, make a mayonnaise in a bowl. Add a tablespoon of squid ink and a clove of garlic either crushed in a garlic press or chopped very finely. Mix together until completely blended.
2. Once the mayonnaise is well blended with the garlic and squid ink, add a tablespoon of Extra Virgin Olive Oil from Spain which will give it a unique and amazing gloss.
3. Lightly cover the base of a low-sided pan with Extra Virgin Olive Oil from Spain and gently fry the pepper, onion and garlic, all cut into very small cubes.
4. When they start to take on a sheen, add the tomato paste and fry everything together for a couple of minutes.
5. Add the squid, cut into small chunks, and cook until the colour changes. Season to taste. Keep aside some of the tentacles and squid rings to fry in Extra Virgin Olive Oil from Spain so they can be used as a final garnish for this spectacular dish.
6. Add the rice and mix together. Pour in the white wine and, once the alcohol has evaporated, add two tablespoons of squid ink and stir.
7. Now add the stock little by little and as it evaporates keep on adding more stock until the rice is ‘al dente’. Dissolve the remaining two tablespoons of squid ink in the last cup of stock just before it is ready to be added.
8. Test the rice grains to make sure they are ready and then serve with some chopped parsley and the garlic mayonnaise.

Blend in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic, lemon juice. Clean the squid, separating the tentacles from the bodies. Be the first to write a review! Scatter reserved squid and octopus on top of rice.

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