Name: Black Rice With Baby Squid And King Prawns Recipe
Total time: 35 min
Yield: 4
Cuisine: Mediterranean

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Have You Tried These Ragi Millet Waffles Loaded With Fruits?

Avoid These 5 Common Mistakes While Making Cake

Tips To Clean Your Spice Box To Keep It Fresh And Happy

Know Of These 5 Delicious Ways To Use Leftover Aloo Sabzi?

Aam Panna To Panakam Recipes: Top 7 Indian Drinks For Summer

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Delicious black rice with baby squid and king prawns.

How to make Black Rice With Baby Squid And King Prawns Recipe

Marta Bocados

Crawler

Mediterranean

<p>Delicious black rice with baby squid and king prawns.</p>

Green pepper

Red Onion

Bomba rice

Ripe tomatoes, finely chopped

Cloves of garlic

Sachets squid ink

L fish stock

Baby squid

King prawns

Red chili

Spanish extra-virgin olive oil

Clean the baby squid, it's very important to take the cartilage out (it looks like a long thin plastic) and get rid of any sand or tiny pieces of shell (or other fish the squid might have eaten). Drain well. 

step 1

Take a big pan (or paella) and stir fry the green pepper and onion, both finely chopped, with a lug of olive oil. Cook until slightly golden. 

step 2

Add the tomato and let it cook (low heat) for 5 mins. Add salt and pepper to taste. 

step 3

Take another pan and cook the baby squid with 2 tbsp of olive oil, salt, and 2 cloves of garlic (crushed over the squid when they're slightly golden). 

step 4

Add the squid to the vegetable saut, mix well. Add the rice and mix until it gets all the flavours. 

step 5

Pour the fish stock (warm) slowly, the squid ink, and mix well. 

step 6

Cook medium heat for 15min, turn off the heat and leave it to rest for 5mins. 

step 7

While the rice is resting, stir-fry the king prawns with the chili, a clove of garlic (sliced) and 2 tbsp of olive oil. 

step 8

Serve the rice gracefully and top it with the king prawns. It will be irresistible

step 9

Honest Cooking