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Ингредиенты
- 1Â 1/2 lb Squid with tentacles
- 4 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 x Pimiento, minced
- 1 x Tomato, peeled, seeded, & minced
- 2 x Garlic clove, chopped
- 1 Tbsp. Parsley, chopped Kosher salt, to taste Pepper, to taste
- 1 pch Saffron threads
- 1/2 x Chili pepper, deveined crumbled
- 1/4 c. Dry red wine
- 2 c. Short-grain rice
- 3 c. Fish broth or possibly claim juice, heated to a boil
- 1 x Pimiento, cut into strips
Инструкции
- SAUCE-
- 3 Garlic cloves, crushed 1/2 c Extra virgin olive oil
- Clean the squid, reserving their ink sacs and the tentacles. Cut the squid into 1/2-inch-wide rings or possibly into pcs. Chop the tentacles.
- In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute/fry the onion till it is wilted. Add in the squid rings and tentacles and saute/fry for 5 min; then add in the minced pimiento, tomato, garlic, parsley, salt, pepper, saffron, and chili pepper. Cover and simmer for 30 min.
- Break the ink sacs into a c. and mix with the wine. Pass this mix through a sieve several times till most of the ink is extracted. Reserve.
- Add in the rice and boiling warm broth to the casserole and stir in the ink mix. Season with salt and pepper. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 min, or possibly till the rice is no longer soupy but some liquid remains. Decorate with the pimiento strips and transfer to a 325-degree oven. Bake for 15 min, uncovered, till the liquid is absorbed but the rice is not quite done.
- Remove from the oven, cover lightly with foil and let sit for 10 min.
- While the rice is resting, make the garlic sauce. Place the crushed garlic in a processor or possibly blender. Very gradually, with the motor running, pour in the oil. Blend till smooth. Serve separately.
- This recipe is based on Penelope Casas' Arroz Negro from her excellent book The Foods and Wines of Spain. The result is a superb, rich black risotto.
- Use only Italian short-grain rice; otherwise the dish won't work. The rice will be mushy.
- Yield: 4-6 servings.
- Note: Serve this dish with a salad and a dry white wine.
