Black rice recipe
It’s fish Friday and I wanted to share my trusty black rice recipe. You can add whatever fish you would like to this, I used haddock prawns and mussels (and squid to the base). It’s perfect with aioli and a bit of parsley on top! Save and recreate
Ingredients (3-4 people):
1 onion, finely chopped
250g squid, sliced into small cubes
Olive oil for frying
1.25L fish stock (I made some stock from the prawn heads but stock pots are a good alternative)
5 cloves garlic, finely chopped
Bunch parsley, roughly chopped
300g paella rice
100ml white wine
2 tbsp squid ink (I went to )
2 tbsp tomato purée
Seafood of choice
1. For the rice, fry your onion in olive oil for 5 mins. Add the garlic and fry for 3 mins. Add your squid and fry for 2 mins. Add your white wine and cook off for 5-10 mins.
2. Add parsley stalks and tomato paste and cook for 2 mins. Add your rice and the squid ink and fry for 5 mins. Add your stock, 100ml at a time on a low simmer, stirring a lot. After the first 100ml, cook until it’s disappeared then add the next one.
3. Once you have nearly used all the stock your rice should be nearing al dente. If not, when the stock runs out add water in 100ml batches until it is al dente. Add the butter, nearly all of the parsley, mix, don’t stir from this point on.
4. Cook your fish of choice. I fried haddock for 3 mins each side then rested, and prawns for 2 mins each side. Top the rice with the fish or shellfish and parsley. I served with torched peppers.