@elchefkent recipe: squid and cuttlefish rice with fake caviar

Posted on9 Months ago by @elchefkent 943

Love1

@elchefkent recipe: squid and cuttlefish rice with fake caviar

RECEPI FROM "El CHEF KENT"

Influencer and master rice chef, chef Kent constantly delights us with new recipes of all kinds, but especially different and innovative rice recipes.

Not a day goes by without chef Kent offering us a new rice recipe to delight our palates, from the most classic and original recipes, popularly known around the world, to more unexpected but delicious recipes, with flavor combinations that surprise us. before your creativity.

Along with his recipes, he also shares tips and recommendations obtained through his experience making rice dishes, useful for both beginners and veterans.

We can find his recipes on multiple social networks, where he shares his own culinary and rice discoveries with us, as well as those that surprise or appreciate him.

Follow and discover innovative recipes in his Instagram @elchefkent.

El Chef Kent

Preparation time: 5 minutes, Cooking time: 50 minutes, 2 People

INGREDIENTS:

200 gr rice J.Sendra	14 of saffron
100 gr of squid	Salt ( to your liking)
100 gr of cuttlefish	300 ml of sunflower oil
2 gr of brine	1 dessert spoon of squid ink
700 ml of fish stock	1 gr of agar agar
50 ml of extra virgin oil

TIME TO CARRY OUT EACH STEP

1- Prepare fake caviar	20 Minutes
2- Heat oil	1 Minute
3- Sauté squid and cuttlefish	5 Minutes
4- Stir fry	3 Minutes
5- Cook rice	16 Minutes
Total:	45 Minutes

TECHNICAL TEAM:

In the case of this recipe, we have made the rice in an induction paella pan, but you can do it at home with the typical paella pan or paella and an adjustable heat source such as a gas burner, protected from air and dirt with the legs for paella pans. For greater comfort when cooking paella, we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.

1- Induction paella pan
2- Paella burner
3- Tripod for gas burner
4- Gas regulator
5- Butane cylinder

ALL THE NECESSARY INGREDIENTS

Ingredients that we are going to use in this rice; Squid and cuttlefish as the main ingredient. The salmorreta for the sauce that is made of tomato, ñoras, garlic and parsley. A good fish stock, extra virgin olive oil, saffron and salt. and the fake squid ink caviar, which we will need a little fish broth, squid ink, agar agar and sunflower oil.

TASTES LIKE CAVIAR, BUT ISN'T

We start by putting 300 ml of sunflower oil in a glass in the freezer for 30 minutes. While in a pot we heat 100 ml of fish stock, and when it starts to boil add the squid ink and 1 g of agar agar, stir the whole mixture for 2 minutes and remove from the heat and let it warm. Once tempered, we add the liquid to a kitchen bottle, or we can use a syringe, whatever you have on hand. We take the glass of sunflower oil out of the freezer and we are throwing droplets into the glass that when the liquid is still hot with the cold contrast of the oil and when the liquid contains gelatin, black balls are formed. Strain and rinse in tap water and our fake caviar is ready.

WE PREPARE THE SOFRITO

Add extra virgin olive oil to our paella and when it is hot, add the squid cut into rings and the chopped cuttlefish, fry over medium heat for about 5 minutes.

Add the salmorreta, which we have made by frying some sliced garlic, some seedless ñoras, parsley and natural grated tomato. Having already made the sauce, it is only necessary to integrate it for 3 minutes together with the squid and the cuttlefish.

THE TASTE OF THE SEA AND THE LAND

Add fish stock and raise the heat.

When it starts to boil, add salt and add the saffron infusion, which we have made by chopping a few strands in a mortar, adding warm water and letting it infuse.