Tag: rice

Arroz Negro – Spanish Black Squid Ink Rice Recipe

Ingredients (4 servings):

  • 1 can squid in its ink
  • 200 g short grain rice
  • 1 litre hot fish stock
  • a few large prawns
  • 1 red pepper
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon sweet pimenton (Spanish smoked paprika)
  • 4-6 tablespoons canned chopped tomatoes
  • a few tablespoons extra virgin olive oil
  • 1 stalk green garlic (or green onion)
  • a handful of Spanish fried almonds

 

Preparation method:

  1. Chop the red pepper.
  2. Chop the onion.
  3. Chop the garlic.
  4. Slice the green part of the green garlic.
  5. Heat the olive oil and fry the chopped onions and peppers, over medium-low heat, for about 10 minutes until caramelised.
  6. Add the garlic and the pimenton, fry for another minute, stirring.
  7. Add the chopped tomatoes and cook for 2 minutes.
  8. Add the rice, and stir to coat with the pan’s content for a few minutes.
  9. Add the fish stock and the canned squid with its ink.
  10. Cook, stirring from time to time, over low heat until the liquid is absorbed and the rice is cooked, for about 20-30 minutes.
  11. Meanwhile, cook the prawns in a different pot in salted water for a few minutes.
  12. Serve the arroz negro, while hot, topped with cooked prawns, green onion slices and a few Spanish fried almonds.

Risotto with Duck Hearts and Radicchio

Ingredients (4 servings):

  • 400 g duck hearts
  • 1 head of small radicchio or half of a large one
  • 250 g (a cup) arborio rice
  • 50 ml extra virgin olive oil
  • 50 g butter
  • 50 g Parmesan cheese
  • salt and freshly ground black pepper
  • 1 teaspoon of dry thyme leaves
  • 1 bay leaf
  • 100 ml sweet white wine
  • 1-1.5 l chicken stock
  • 1 medium onion, I use a red onion

Preparation method:

  1. Cut each duck heart in two lengthwise
  2. Wash them under running water to remove the remaining blood clots.
  3. Chop the onion.
  4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

  5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
    and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
  6. Meanwhile, chop the radicchio.
  7. Heat up the stock and keep it hot while cooking the rice.
  8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
  9. Add some more olive oil and the arborio rice and fry for another minute or so.
  10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
  11. When the wine is absorbed
    add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
    keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
  12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
  13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ingredients:

  • 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass
  • 3-4 medium carrots
  • 2 parsley roots
  • 1 parsnip root
  • 1 large purple onion
  • 2-3 garlic cloves
  • 100 g green peas (it can be frozen or fresh)
  • 100 g mushrooms
  • 350 g rice
  • 2-3 tablespoons goose fat
  • salt, pepper, parsley leaves

Preparation method:

  1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
  2. Cover them with about 3 litres of cold water and start cooking it.
  3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
  4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
  5. Keep cooking over low heat until the meat is cooked.
  6. Filter the soup’s broth and set aside its fat.
  7. Dice the vegetables into bigger cubes.
  8. Brown these dices veggies in some goose fat for a few minutes.
  9. Bone the meat and cut it into bigger pieces.
  10. Fry the rice in goose fat until translucent, glassy like.
  11. Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
  12. Fry the mushrooms and the goose parts in the goose fat.
  13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
  14. Serve while hot sprinkling some chopped parsley leaves on top.