Black Rice with Calamari and Prawns
Ingredients
- 1 green pepper
- 1 red onion
- 100 g paella rice
- 2 tomatoes ripe, finely chopped
- 3 cloves garlic
- 2 sachets squid ink
- 1 litre fish stock
- 450 g baby squid
- 350 g king prawns
- 1 red chili
- 120 ml Spanish extra-virgin olive oil
- salt and pepper to taste
To Serve:
- 4 tbsp alioli (garlic mayonnaise)
Instructions
- Clean the baby squid, it's very important to take the cartilage out (it looks like a long thin plastic) and get rid of any sand or tiny pieces of shell (or other fish the squid might have eaten). Drain well.
- Take a big pan (or paella) and stir fry the green pepper and onion, both finely chopped, with a lug of olive oil. Cook until slightly golden.
- Add the tomato and let it cook (low heat) for 5 mins. Add salt and pepper to taste.
- Take another pan and cook the baby squid with 2 tbsp of olive oil, salt, and 2 cloves of garlic (crushed over the squid when they're slightly golden).
- Add the squid to the vegetable sauté, mix well. Add the rice and mix until it gets all the flavours.
- Pour the fish stock (warm) slowly, the squid ink, and mix well.
- Cook medium heat for 15min, turn off the heat and leave it to rest for 5mins.
- While the rice is resting, stir-fry the king prawns with the chili, a clove of garlic (sliced) and 2 tbsp of olive oil.
- Serve the rice gracefully and top it with the king prawns. It will be irresistible
Notes
Serve with aïoli (garlic mayonnaise) on the side.
Nutrition
Calories: 639kcalCarbohydrates: 35gProtein: 38gFat: 37gSaturated Fat: 6gFiber: 2gSugar: 4g
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