At home we simply love rice. My friends usually have a ton of different pastas and, instead, I have half a cupboard filled with rice: risotto, bomba, sushi, round, long, basmati, jasmine, the so-called wild rice… It’s one of my addictions and I tend to cook rice three times a week. Is that a lot? I don’t think so! The thing is that sometimes I need to find inspiration for my recipes and, thanks to some blogger friends (Alfonso De Rechupete and Belén Cocinar para 2) I found the web El arrocetario. There’re so many rice recipes there!
As you can see, today I’ve travelled to the Mediterranean and I’ve prepared a very easy recipe of black rice with calamari. I had cooked black rice before, but this time I confess I got the inspiration from a recipe of black rice with squid on Thermomix from the webpage I mention above. I have prepared it the traditional way, on my paella pan, and I’ve used calamari instead of squid. I used the ink from the calamari and, though the result has not been as black as it could have been with a sachet of ink, it was delicious!
To accompany my beautiful black rice I’ve prepared a traditional authentic aioli, that is, no-egg-garlic-mayonnaise. If vampires existed, I’m completely sure they would be miles away from me because of the amount of garlic I usually eat. Not only due to its medicinal properties, but because I loooove the taste. 😀 But, don’t worry, I never eat too much of it before an important meeting or so. Just in case… 😛
Black rice with calamari and homemade aioli
- Servings: 4
- Time: 40 minutes
- Difficulty: easy. For those who can clean calamari and are able to separate the ink without making a mess. 😉
- 450 g calamari, squids or small cuttlefish (with their ink)
- 3 tbsp extra virgin olive oil
- 1/2 onion
- 2 green peppers
- 1 tsp salt
- 1 sachet ink (optional)
- 1/2 cup white wine
- 1 cup round rice Sabroz
- 1 litre fish stock
For the aioli
- 1/2 tsp salt
- 3 garlic cloves, peeled and chopped
- 4-6 tbsp extra virgin olive oil
- Clean the calamari, discard the insides and the cartilage (that thing that looks like a piece of transparent plastic) and remove the inks very carefully.
- Finely chop the onion and the green peppers. Take a big pan and stir-fry the onion and peppers with the olive oil.
- Heat the fish stock.
- Chop the calamari in halves and add to the stir fry. Cook until golden. Add salt.
- Add the inks and if it’s not black enough, add the sachet of ink. Mix well and cook for two minutes.
- Pour the white wine and cook for a few minutes, until the alcohol evaporates (2 minutes should be enough).
- Add the round rice Sabroz and blend in with all the ingredients. It must get all the flavours and turn slightly blackish.
- Pour the fish stock slowly, stir and let it cook for 15 minutes at medium heat.
- When it’s been cooking for 15 minutes, check the rice. It should be almost perfect. Turn the heat off, cover the pan and let it sit for 5 minutes.
- Meanwhile, prepare the aioli. You’ll need a pestle and mortar. Add the salt, garlic cloves and crash until it is a paste. Pour olive oil VERY slowly and keep stirring until it is creamy.
- Serve the rice with the aioli on the side (not everybody is a garlic lover! 😉 )