Squid Ink Rice with Seafood
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- For the rice
- 2 Tbsps olive oil
- 3 Tbsps butter
- 1 onion (finely chopped)
- 1 small garlic clove (finely chopped)
- 1 ½ cups Risotto
- ⅞ cup dry white wine
- 3 cups fish stock
- 1 bay leaf
- 1 Tbsp Sepia ink
- 1 pc unwaxed lemon zest
- 3 Tbsps fresh Parmesan (grated)
- Plus
- 1.333 cups Brussels sprouts
Preparation steps
1.
Heat the oil and 1 tbsp butter in a pot and fry the onion and the garlic. Add the rice and stir for a few minutes. Add half the wine and reduce almost completely. Repeat with the remaining wine and then add enough stock so that the rice is covered. Stir in the bay leaf, ink and the lemon zest.
2.
Reduce almost completely then add more stock and continue like this until the stock is used up and the rice is cooked. This should take around 15-20 minutes. Season with salt and ground black pepper and stir in the cheese and the remaining butter.
3.
Blanche the Brussels in boiling salt water for around 6 minutes. Remove from the pot, quench and drain, then remove the leaves.
4.
Clean the squid and chop the tube and the tentacles. Fry in hot oil in a grill pan until golden brown. Season with salt and ground black pepper and arrange in bowls on top of the rice. Serve garnished with Brussels leaves.
