I much rather like squid ink with rice than with pasta. It gets darker and more shiny! It also tastes amazing.
Where can I find squid Ink? Also known as cuttlefish ink, squid ink can be bought online in a jar. I do not recommend the powder version as the color will be less dramatic.
Ingredients
- 1 cup Arborio rice
- 1 pound seafood (scallops, shrimp, crayfish, whatever suits your palate)
- 1 tablespoon squid ink
- 1 cup white wine
- 3 cups fish stock (or veggie stock)
- 3 shallots, thinly chopped
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 cup parmesan cheese
- Salt and pepper
Instructions
Heat 2 tablespoons olive oil in a skillet and sauté the seafood until cooked through and slightly brown, about 10 minutes. Season with salt and pepper and set aside.
Heat the remaining oil in another skillet over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Season with salt and pepper.
Add the rice and stir until coated and slightly toasted. Add the wine and stir until all the liquid is absorbed.
Add the broth and bring to a boil. Then cover and reduce heat to low. Cook until all the liquid is absorbed, about 20 minutes.
Mix in the squid ink and adjust seasoning to taste.
Stir in the butter and parmesan and top with the seafood. Serve immediately.
