Tag: squid

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.

Calamari Ceviche with Apricots – Recipe

Ingredients (4-6 servings):

  • 500 g squid strips
  • 1 red chilli pepper
  • 1 medium red onion
  • 5-6 apricots
  • a bunch of parsley leafs
  • 1 lemon
  • 2 limes
  • 1 grapefruit
  • 1-2 teaspoons fish sauce
  • salt and pepper to taste

Preparation method:

  1. Slice thinly the squid strips.
  2. Chop the red onion.
  3. Chop the chilli pepper.
  4. Halve the apricots, bone them and dice them.
  5. Chop the parsley leaves.
  6. Add to a bowl the calamari, red onion, chilli pepper, apricots and parsley leaves.
  7. Squeeze the juice of the limes, lemon and grapefruit.
  8. Pour over the bowl’s content the citrus juices, mix them well and season with fish sauce, salt and pepper to taste.
  9. Leave the squid mixture to marinate for about an hour.
  10. Serve in small bowls garnished with wedges of apricot, lime and lemon.