Black Rice with Squid

Dairy Free
Health score
24%
Black Rice with Squid
45 min.
6
578kcal

Suggestions


Indulge in the rich and savory flavors of Black Rice with Squid, a delightful dish that brings the essence of the sea right to your table. This dairy-free recipe is perfect for those seeking a hearty yet healthy meal, making it an excellent choice for lunch or dinner. With its striking black hue, thanks to the optional squid ink, this dish is not only visually stunning but also packed with nutrients and flavor.

Imagine the tender squid, perfectly cooked and infused with the aromatic essence of fish stock, mingling with the nutty, slightly chewy paella rice. Each bite offers a delightful combination of textures and tastes that will transport you to a coastal Mediterranean paradise. The dish is designed to serve six, making it ideal for family gatherings or dinner parties where you want to impress your guests with something unique and delicious.

In just 45 minutes, you can create a culinary masterpiece that showcases your cooking skills and passion for seafood. The process is straightforward, allowing you to enjoy the experience of cooking while savoring the enticing aromas that fill your kitchen. Whether you're a seasoned chef or a cooking enthusiast, Black Rice with Squid is sure to become a favorite in your repertoire. Dive into this exquisite dish and let your taste buds embark on a flavorful journey!

Ingredients

  • cups fish stock 
  • 0.3 cup olive oil 
  • cups rice 
  • lb squid rings fresh cleaned
  • 0.8 oz squid ink 

Equipment

  • frying pan
  • sauce pan
  • ladle

Directions

  1. If the squid has tentacles, pull them away from the body.
  2. Cut the squid into 1-inch strips. Then cut into 1-inch cubes.
  3. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil.
  4. Add the squid. Fry for 2 minutes, until golden in places.
  5. Add the sofrito and continue to cook over medium heat for 10 minutes.
  6. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan.
  7. 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.
  8. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently.
  9. 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.
  10. Reprinted with permission from From The Family Meal: Home Cooking with Ferran Adrià by Ferran Adrià, (C) © 2011 Phaidon Press

Nutrition Facts

Calories578kcal
Protein18.01%
Fat25.06%
Carbs56.93%

Properties

Glycemic Index
10.2
Glycemic Load
44.51
Inflammation Score
-2
Nutrition Score
21.053912960965%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg

Nutrients percent of daily need

Calories:577.52kcal
28.88%
Fat:15.67g
24.11%
Saturated Fat:2.53g
15.82%
Carbohydrates:80.11g
26.7%
Net Carbohydrates:78.82g
28.66%
Sugar:0.53g
0.59%
Cholesterol:176.15mg
58.72%
Sodium:1073.89mg
46.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.34g
50.68%
Copper:1.8mg
89.91%
Selenium:50.11µg
71.59%
Manganese:1.03mg
51.64%
Vitamin B3:7.59mg
37.93%
Phosphorus:371.05mg
37.1%
Vitamin B2:0.45mg
26.73%
Vitamin B12:1.31µg
21.8%
Vitamin E:3.22mg
21.5%
Zinc:2.49mg
16.6%
Potassium:572.25mg
16.35%
Calcium:147.81mg
14.78%
Vitamin B5:1.32mg
13.16%
Magnesium:51.33mg
12.83%
Iron:2.12mg
11.77%
Vitamin B6:0.23mg
11.33%
Vitamin K:7.97µg
7.59%
Folate:24.19µg
6.05%
Vitamin B1:0.08mg
5.32%
Fiber:1.3g
5.19%
Vitamin C:3.55mg
4.31%
Source:Epicurious