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🦑 Quick Black Rice with Squid

580 kcal · 25 min · 4 servings

Ingredients

• 300 g Squid rings (fresh or thawed)
• 200 g Shrimp (cooked)
• 300 g Paella rice (or short-grain rice)
• 750 ml Fish broth
• 1 Beutel (8-10 g) Cuttlefish ink (1 packet)
• 100 ml White wine
• 2 EL Tomato paste
• 4 Stück Garlic cloves
• 3 EL Olive oil
• 1 TL Salt
• 4 Portionen Aioli (for serving)

Instructions

1. 1. Sear the squid rings in olive oil and remove them from the pan.
2. 2. Fry the garlic cloves and tomato paste in the same fat.
3. 3. Deglaze with the white wine and let it evaporate for 2 minutes.
4. 4. Stir in the cuttlefish ink and the rice. Toast for 1 minute.
5. 5. Add the fish broth and salt. Cook for 10 minutes.
6. 6. Return the shrimp and squid rings to the pan.
7. 7. Cook for another 5 minutes until the rice is done.
8. 8. Serve the rice with aioli.

Nutrition per serving

• kcal: 580
• Protein: 35 g · Fett/Fat: 20 g · Carbs: 60 g