Wednesday, January 23, 2013

Italian Rice Squid

Italian black 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.

  • 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


1 tablespoon Parmesan cheese


  • 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.


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