I can only tell you that this meloso black rice with squid it looks great. My little daughter has repeated twice, still saying she was very rich.
The truth is, I love how sweet rice dishes look with Mycook, at their point. Maybe at first it may cost you a little to catch the point, but I assure you that once you get the trick you won’t be able to stop making rice with your machine.
Black rice is perfect a little allioli or garlic to accompany, if you have not tried it, do it, you will see what a richer thing. If you don’t like aioli you can eat it only that is also delicious.
Squid ink for this recipe can be found in practically all supermarkets in a zone of freezers.
Mellow black rice with squid
Although the color can give you a little back, I assure you that Black rice is a delicious dish.
Author: Barbara G
Cuisine: Spanish
Type of recipe: Rice dishes
: 2-3
Preparation time:
Cooking time:
Total time:
Ingredients
- 200 gr. rice
- 500 gr. of squid in rings or pieces
- 700 gr. of hot fish broth
- 60 gr. onion
- 70 gr. olive oil
- 2 cloves garlic
- 70 gr. crushed tomato
- 2 ink sachets
- 1 teaspoon of salt
Preparation
- Place the onion, garlic and oil into the jar. Schedule 5 minutes, temperature 120ºC, speed 1-S.
- Then finish chop the onion and garlic for 10 seconds at speed 5.
- Place the mixing paddle on the blades.
- Pour the squid and cook 6 minutes, temperature 120ºC, speed 2.
- Add tomato and rice and schedule 3 minutes, temperature 120ºC, speed 2.
- Add the fish broth well hot and schedule 4 minutes, temperature 100ºC, speed 2.
- Dissolve the squid ink in a little water and put it in the jar.
- Adjust the salt point and cook 10 minutes more, temperature 110ºC, speed 2.
- After that time check that the rice is practically done, if we see that it is still very stiff you can add a few more minutes of cooking.
- Pour rice into a bowl and let stand 5 minutes before serving.
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