Black rice with squid & alioli sauce

Black rice with squid & alioli sauce

By
From
Posh Rice
Serves
4
Prep
45 mins

The rice here isn’t black but becomes so with the addition of squid ink. You’ll end up with black lips and teeth after eating, so it’s not ideal for a first date.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
350g prepared and cleaned baby squid, cut into 5mm rings
2 banana shallots, finely chopped
2 garlic cloves, finely chopped
1 small green pepper, finely chopped
125g tomatoes, deseeded and finely chopped
1 teaspoon hot smoked paprika
300g bomba or paella rice
1.2 litres hot fish stock, plus extra if needed
10-12 sachets squid ink
1 small bunch parsley, finely chopped
salt
black pepper
lemon wedges, to serve

For the alioli sauce

Quantity Ingredient
4 garlic cloves
150ml extra virgin olive oil
1/4 teaspoon salt

Method

  1. Heat 1 tbsp of the oil in a large frying pan over a high heat and fry the squid for 1 minute, then tip it into a bowl and set aside. Add the remaining oil to the pan and fry the shallots for 5 – 8 minutes. Stir through the garlic, green pepper and tomatoes and cook for a further 5 minutes. Add the paprika and rice and stir to coat. Pour over the stock, then squeeze in the squid ink and return the squid to the pan. Bring to a simmer and cook for 20 –25 minutes, stirring every so often, until the stock has been absorbed and the rice is al dente. Add more stock if needed.
  2. To make the alioli, pound the garlic and salt to a paste in a pestle and mortar. Very slowly trickle in the oil, continuing to crush the paste with the pestle as you go. Keep adding the oil and mixing until you have an emulsified sauce. Add a splash of milk if it becomes thick.
  3. Season the rice and stir through most of the parsley. Transfer to plates, spoon over a little of the alioli and scatter with the remaining parsley. Sprinkle over a pinch of paprika and serve with lemon wedges.
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