🦑 Black Rice with Squid Cream and Octopus

Name: Black Rice with Squid Cream and Octopus
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g Bomba rice; 1 Stk Squid ink pouch; 150 g Mayonnaise (20% fat); 250 g Cooked squid (pre-cooked); 200 g Cooked octopus tentacles; 300 g White fish (e.g. cod), in chunks; 3 Stk Garlic cloves; 100 ml Dry white wine; 800 ml Chicken broth; 30 ml Olive oil; 5 g Salt; 1 g Paprika powder (sweet)

540 kcal · 35 min · 4 servings

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Ingredients

300 g Bomba rice
1 Stk Squid ink pouch
150 g Mayonnaise (20% fat)
250 g Cooked squid (pre-cooked)
200 g Cooked octopus tentacles
300 g White fish (e.g. cod), in chunks
3 Stk Garlic cloves
100 ml Dry white wine
800 ml Chicken broth
30 ml Olive oil
5 g Salt
1 g Paprika powder (sweet)

Instructions

1. Whisk the squid ink with the mayonnaise in a small bowl to form a creamy paste and set aside.
2. Heat the olive oil in a large pan. Fry the finely chopped garlic cloves over medium heat until golden brown.
3. Deglaze the rice with the white wine and stir until the alcohol has evaporated. Then add the rice and stir for 2 minutes.
4. Pour in the chicken broth. Add salt and paprika powder. Cook over medium heat for 15 minutes without stirring.
5. Fold in the cooked squid and octopus pieces. Place the fish chunks on top.
6. Drop spoonfuls of the squid mayonnaise onto the rice and spread slightly. Bake in the preheated oven at 200°C for 10 minutes.
7. Let the rice rest for 5 minutes before serving.

Nutrition per serving

kcal: 540
Protein: 32 g · Fett/Fat: 16 g · Carbs: 68 g