Recipe by @cris_riceandmeal: Black squid rice and tuna tataky with spicy avocado mayonnaise.
RECIPE OF "Cris rice and meal"
My name is Cristóbal and I am passionate about cooking in general and rice in particular. Since I was little I have lived in the kitchens of my grandmothers, aunt and mother, who have had a relationship with the hospitality industry for different reasons.
I always liked clearing my mind with pans, but it wasn't until a few years ago that I entered the world of rice, where I fell in love with all its possibilities. I love discovering and continuing to learn every day about its culture and different ways, as well as its sea of different recipes.
Preparation time: 35 minutes, Cooking time: 20 minutes, 4 People
INGREDIENTS:
| 1 bluefin tuna loin | 1kg small squid |
| 500 gr of rice | 2 L fish stock |
| 8 squid ink bags | 2 red onions |
| 1 Italian green bell pepper | 1/2 glass of whiskey |
| 2 cloves garlic | 500gr ripe tomatoes |
| 150 gr AOVE | Salt (to our liking) |
TIME TO PERFORM EACH STEP
| 1- Mark the tuna loin and reserve. | 3 Minutes |
| 2- Sauté the squid | 3 Minutes |
| 3- Poach the vegetables | 5 Minutes |
| 4- Sauté the vegetables until the liquid has evaporated | 2 Minutes |
| 5- Sauté the tomato with paprika and mix with the vegetables | 3 Minutes |
| 6 - Add the squid and mix it | 2 Minutes |
| 7 - Pearl the rice | 3 Minutes |
| 8 - Add the squid ink stock | 5 Minutes |
| 9 - Cook the rice | 20 Minutes |
| 10 - Let it rest and decorate | 5 Minutes |
| Total: | 55 Minutes |
Step by step
SEAR THE TUNA LOIN AND SAUTÉ THE SQUID
Start this recipe by marking the tuna loin on all four sides, once marked we remove it.
Sauté the squid well, until it takes a slightly brown tone, and remove it.
POACH THE VEGETABLES AND SAUTÉ IN WHISKEY
Add the onion, green bell pepper and garlic, all finely chopped, and poach until well reduced.
Then, sauté with whiskey until the liquid evaporates.
ADD TOMATO WITH PAPRIKA AND THE SQUIDS
Once all the liquid has been reduced, we must add the crushed tomato and paprika, add and combine with the vegetables.
Once the sofrito is ready to the point where it almost sticks to the paella, it is time to add the squid, integrating it well with the rest of the ingredients.
PEARLIZE THE RICE AND THE BOTTOM WITH INK
Add the rice and cook for a couple of minutes.
When the rice is ready, add the bottom with the dissolved ink. Cook the rice over high heat for 5 minutes, the rest over medium heat for 15 minutes.
FINAL TOUCHES AND READY TO TASTE.
When about 5 minutes are left, add the tuna loin, arranging it in the center, and place the mayonnaise around the paella.
With our paella decorated and the rice finished, we have on our table a black rice with squid and tuna tataky with spicy avocado mayonnaise. Time to try this innovative rice, rice cooks!
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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