Italian Rice Squid

Italian Rice Squid - Another way to make black rice is to use ink from a squid. If you do not like the color of black rice squid ink, ink wash first. When preparing for this squid rice squid make sure that you buy a clear outer shell and white and really fresh. Many fishmongers sprinkle salt on the squid so that the ink does not come out and taste very salty squid.

Ingredients:

• 250 g small squid, wash, discard the bones soft, cut into pieces
• 200 ml of water
• 2 cloves garlic, grated
• ¼ cm ginger, grated
• 1 tsp salt
• 1 tablespoon margarine
• 3 red onions, sliced
• 1 stalk spring onion, sliced
• 50 g red pepper, cut into rough
• 5 pieces of fresh basil
• 300 g white rice
• 2 tablespoons MAGGI Seasoning
• ½ teaspoon pepper
• 1 tablespoon of full cream milk

Topping:

1 tablespoon Parmesan cheese

Method:

• Place the squid, water, garlic, ginger and salt in a pan. Cook over medium heat until the water runs out and the squid tender. Lift the squid.
• In the former squid skillet, saute onion and green onion until fragrant.
• Enter and paprika, stirring until wilted. Lift.
• Add the rice and other spices, black rice and stir until somewhat dry.
• Lift, give topping ingredients. Serve hot.

Rice squid is typical Italian cuisine and is also popular in Spain, actually in Italy using black rice (Italian black rice), Italian Rice Squid - to 3 servings.