Ingredient
Squid
6-8 Squid, about 65g each, cleaned
300g lean pork, minced
2 hard-boiled eggs, chopped
250ml olive oil
1 tbsp plain flour, plus extra for dusting
1 onion, finely chopped
5 tbsp white wine
1 sprig fresh parsley
Very small pinch of saffron powder
Salt
Trussing thread or wooden cocktail sticks for securing
Black Rice
400g small squid, cleaned with their ink sacs reserved
275ml olive oil
2 cloves of garlic, finely chopped
3 tomatoes, peeled seeded and chopped
1.5 litres fish stock
500g long-grain rice
1 canned or bottled red pepper, drained and cut into strips
Salt
Method
Chef: Arianne Spratt
Squid
1. Finely chop the squid tentacles and leave the body sacs whole. Mix together the chopped squid, pork and hard-boiled eggs in a bowl.
2. Divide the mixture among the body sacs, but do not overfill them or they will burst during cooking.
3. Secure with trussing thread or wooden cocktail sticks. Heat 150ml of the oil in a frying pan. Dust the squid with flour and add them to the pan, two at a time, and cook, turning occasionally, for a few minutes, until lightly browned.
4. Remove from the pan and set aside. Heat the remaining oil in a saucepan.
5 Add the onion and cook over a low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly for 5 minutes, until lightly coloured.
6. Gradually stir in the wine and 1 litre water and add the parsley and saffron. Add the squid to the pan, cover and cook over a low heat for 1 hour. Season to taste with salt.
7. Remove and discard the trussing thread or cocktail sticks and serve the squid in a warm deep dish with the sauce.
Black Rice
8. Put the ink sacs into a bowl of water. Using a sharp knife, cut the sac into thin rings.
9. Heat the oil in a flameproof earthenware pot, a paella pan or a large heavy-based frying pan. Add the squid rings, and the tentacles if you like, and cook over a medium-high heat, stirring frequently for 5 minutes. Stir in the garlic, add the tomato and pour in 150ml of the stock. Lower the heat, cover and cook for 20 minutes.
10.Meanwhile, carefully remove the ink pouches from the bowl of water and break them into a measuring jug. Add enough of the remaining stock to make the quantity up to 1.2 litres.
11. Stir the rice into the pan, then add the squid ink and stock mixture. Season with salt, mix well, cover and cook over a high heat for 10 minutes, then lower the heat to medium, stir in the pepper strips, re-cover and cook for a further 10 minutes.
12. Remove the pan from the heat and leave to stand, still covered, for 5 minutes before serving.
Recipe from:
1080 Recipes: The Bible of Authentic Spanish Cooking
Simone and Ines Ortega, Phaidon, RRP: $69.95.
* This information was sourced from '9am with David and Kim'
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