Creamy rice with baby squid, basil ink and oil

amplify image

Creamy rice with baby squid

Ingredients

Creamy rice: Bomba rice, baby squid, potato scales, spring onion, butter, green pepper and monkfish fumet.

Monkfish fumet: Monkfish heads, olive oil, potato scales and water.

Basil and squid ink oil: Oil, baby squid ink, white pepper, basil and salt.

Preparation:

Creamy rice:: Sauté the spring onion and green pepper. When the onion is soft, add the baby squid. Add the rice cooked "al dente" and sauté for a few seconds. Add the fumet and wait for the liquid to be slowly absorbed. Add the unseasoned mashed potatoes, stir, and finally, add the butter.

Monkfish fumet: Prepare a pil-pil sauce with the monkfish heads and the oil. Add water to the pil-pil sauce and bind with the potato scales.

Basil and squid ink oil : Grind the basil leaves with the sunflower oil in a Thermomix and strain. Boil the squid ink with a bit of water and pour through a fine strainer. Stir the mixture with a spoon when it has cooled off and add salt and pepper.