Recipe of Black Rice with Squid and Prawns

Black rice with squid and prawns is a traditional dish, that is eaten all over Spain. This dish has great flexibility, as It can be prepared with any shellfish, seafood, depending on one’s taste and budget. 

 

Rating

DifficultyIntermediate
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients
 1 l fish stock
 400 g round rice
 500 g squido 3-4 calamares
 16 prawns(minimum 4 per person)
 1 onion
 2 cloves of garlic
 1 green pepper
 3 tomatoes
 1 tsp sugar
 4 squid ink
 Olive oil
 Salt

Directions
1

Chop finely the garlic, onion and green pepper. Grind the tomatoes.

2

Clean the squid, taking the cartilage out. Drain well and shop it.

3

Peel the prawns.

4

Take a big pan and fry the heads and shells of the prawns with a lug of olive oil. Fry until they become golden. Take the heads and shells out.

5

In the same pan quickly fry the prawns with a bit of salt. Fry until slightly golden. Take them out and reserve.

6

Cook the baby squid with 2 tbsp of olive oil and salt for about 4 minutes. Reserve.

Temporizador de 4 Minutos

7

Take a big pan and stir fry the green pepper, garlic and onion, with a lug of olive oil. Cook over low heat until soft, about 10 minutes.

Temporizador de 10 Minutos

8

Add the tomatoes, salt and a bit of sugar. Let them cook (low heat) for 10 minutes.

Temporizador de 10 Minutos

9

Dissolve the ink in a glass of warm water and pour it to the pan.

10

Add the squid and prawns to the vegetable sauté, mix well. Add the rice and mix until it gets all the flavours. Slowly pour the hot fish stock, and mix well. Cook medium heat for 18 minutes, without moving the rice.

Temporizador de 18 Minutos

11

Turn off the heat and leave it to rest for 5-10 minutes.

Temporizador de 10 Minutos

Serving

Once the rice is ready, serve straight away.

 

Ingredients

Ingredients
 1 l fish stock
 400 g round rice
 500 g squido 3-4 calamares
 16 prawns(minimum 4 per person)
 1 onion
 2 cloves of garlic
 1 green pepper
 3 tomatoes
 1 tsp sugar
 4 squid ink
 Olive oil
 Salt

Directions

Directions
1

Chop finely the garlic, onion and green pepper. Grind the tomatoes.

2

Clean the squid, taking the cartilage out. Drain well and shop it.

3

Peel the prawns.

4

Take a big pan and fry the heads and shells of the prawns with a lug of olive oil. Fry until they become golden. Take the heads and shells out.

5

In the same pan quickly fry the prawns with a bit of salt. Fry until slightly golden. Take them out and reserve.

6

Cook the baby squid with 2 tbsp of olive oil and salt for about 4 minutes. Reserve.

Temporizador de 4 Minutos

7

Take a big pan and stir fry the green pepper, garlic and onion, with a lug of olive oil. Cook over low heat until soft, about 10 minutes.

Temporizador de 10 Minutos

8

Add the tomatoes, salt and a bit of sugar. Let them cook (low heat) for 10 minutes.

Temporizador de 10 Minutos

9

Dissolve the ink in a glass of warm water and pour it to the pan.

10

Add the squid and prawns to the vegetable sauté, mix well. Add the rice and mix until it gets all the flavours. Slowly pour the hot fish stock, and mix well. Cook medium heat for 18 minutes, without moving the rice.

Temporizador de 18 Minutos

11

Turn off the heat and leave it to rest for 5-10 minutes.

Temporizador de 10 Minutos

Serving
Black Rice with Squid and Prawns.

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