HOT SQUID/CUTTLE FISH SAUCE ON BLACK RICE

Seppie or Cuttle fish

Black food does make an impression doesn’t it? My youngest daughter refused to eat black spaghetti for years until we managed to make her try it and now she loves it and when she saw the black rice she was very curious to know what it was. You can buy black rice, there is a variety called Venus grown here in Italy but here I used squid ink to colour the rice black, it is not at all necessary to do that, you can just as well serve it on white rice. Or with spaghetti if you want.

Hot Squid/Cuttle Fish Sauce On Black Rice

HOT SQUID/CUTTLE FISH SAUCE ON BLACK RICE
3-4 servings, if you make starters it will feed 6

400 g/ 14 oz squid or cuttle fish
1 clove of garlic, finely chopped
300 ml/1,2 cup fresh tomato sauce or 4-6 tomatoes, chopped
chili pepper
300 g/ 10,6 oz rice
1-2 tblsp parsley, finely chopped
1 tblsp squid ink, either fresh or the one you buy
salt
extra-virgin olive oil

– Cut the squid in pieces.
– Gently fry chili pepper and garlic in some olive oil for a couple of minutes, then add the squid. Go on cooking.
– After another couple of minutes you add the tomato sauce and salt and let it simmer for 15-20 minutes. You can prepare the sauce before the rice and then heat it up when you have cooked the rice.
– Cook the rice. When it is ready, add the squid ink and the parsley and mix well.
– If you serve the dish as a starter you can prepare them like I did in the photos, if it is for lunch or dinner, serve sauce simply on rice.

Hot Squid/Cuttle Fish Sauce On Black Rice

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