Rice With Squid Penelope Casas Arroz Negro Food

BLACK RICE SQUID INK RECIPE-ARROZ NEGRO

Steps:

• Rehydrate the ñoras: Cut the peppers in halves, remove the seeds and place them into a jar of water
• Gut and Clean the baby squids or ask your monger to do it for you.
• Cut the vegetables into small pieces.
• Heat the pan add the olive oil.
• Fry the peeled cloves of garlic until they're golden, take them out and save them for the "mashed seasoning" (majadito)
• Sauté green pepper and when it's golden, add the tomato and then the squid.
• When everything is tender, add the rice and stir-fry it with the rest of the ingredients.
• Add then the stock (remember that for preparing any sort of Paella, you always need double the amount of stock than rice.)
• Prepare the majadito with the seasoning and the ink, the garlic you saved and the ñoras, all mashed in a mortar.
• When the stock starts boiling, add the majadito and the fish pieces.
• Cook it 10 minutes over high heat then 7-8 minutes over low heat and Let it rest 10 minutes, covered.

RICE WITH SQUID, PENELOPE CASAS ARROZ NEGRO

Steps:

• Clean the squid, reserving the ink sacks and the tentacles. Cut the squid into half-inch wide rings or into pieces. Chop the tentacles.
• In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute the onion until it is wilted. Add the squid rings and tentacles and saute five minutes, then add the chopped pimento, garlic, tomato, parsley, salt, pepper, saffron and chili pepper. Cover and simmer 30 minutes.
• Break the ink sacs in a cup and mix with the wine. Pass this mixture through a sieve several times until most of the ink is extracted. Reserve. Add the rice and broth, boiling hot, to the casserole and stir in ink mixture. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, until the rice is no longer soupy but some liquid remains. Decorate with the pimento strips and transfer to a 325-degree oven. Bake 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done. Remove from the oven, cover lightly with foil and let sit 10 minutes.
• While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or blender. Very gradually, with the motor running, pour in the oil. Serve the rice with a salad and a dry white wine like Cepa de Oro. Pass the garlic sauce separately.

BLACK RICE WITH SQUID

Steps:

• If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed. Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve.