Creamy Rice with Squid and Seafood
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Creamy Rice with Squid and Seafood is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This creamy rice with squid and seafood is a recipe that I often make at home, especially in winter. The intense flavor of the seafood and squid ink make it a very special dish, perfect for a family meal or a festive dinner. The creamy texture of the rice, along with the peas, creates a delicious combination. It is a hearty and flavorful dish, ideal for lovers of Mediterranean cuisine. In addition, it can be accompanied with a little homemade aioli to give it an extra touch of flavor. I hope you like it as much as we do!
Ingredients (14 ingredients)
-
2 piece Onions
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3 piece Tomatoes
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0.5 piece Red pepper
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3 clove Garlic
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4 cucharadas soperas Olive oil
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1 pack Frozen seafood
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3 hojas Bay leaf
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Squid ink
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2 tazas Rice
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1 cup Peas
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1 litro Fish stock
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1 pinch Salt
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1 pinch Seasoning
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Aioli
Preparation (9 steps)
Preparation of the vegetables
Peel and quarter the onions. Wash and chop the tomatoes. Wash and chop the red pepper. Peel the garlic cloves. Put the onions in the bowl and chop 3 Sec./Speed 5. Add the tomatoes, pepper and garlic and chop 5 Sec./Speed 5. Lower the remains of the walls of the bowl with the spatula.
Basic sofrito
Add the olive oil to the bowl and sauté the chopped vegetables 8 Min./120°C/Speed 1.
Incorporation of seafood
Add the frozen seafood to the bowl and cook 5 Min./120°C/Reverse direction Speed 1. Stir with the spatula to ensure even cooking.
Season the sofrito
Add the bay leaves, salt and seasoning to taste. Stir with the spatula. Heat the fish stock in a saucepan separately.
Add the squid ink
Add the squid ink to the bowl and mix 20 Sec./Speed 2. Make sure the color permeates the entire sofrito. Lower the remains of the walls of the bowl with the spatula.
Incorporate the rice
Add the rice to the bowl and stir 1 Min./120°C/Reverse direction Speed 1 so that it is well impregnated with the sofrito and the ink.
Add the peas and the stock
Add the peas and half of the hot fish stock to the bowl. Stir with the spatula to prevent the sofrito from sticking to the bottom.
Cooking the rice
Add the rest of the hot stock to the bowl. Program 18 Min./100°C/Reverse direction Speed 1. Do not stir during cooking.
Rest and serve
Let the black rice with squid rest covered for 2 minutes. Serve with aioli.
Finished cooking? Great! 🎉
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Created by
Maria Dominguez
4
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Fish
- Molluscs
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