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Black rice with calamari and aioli
Tags: rice, dairyfree, easy recipe, quick and easy, glutenfree, fish and seafood, rice, gluten-free, dairy-free
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
Ingredients
Basic ingredients
For the aioli
Instructions
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