Squid in their ink with fried rice
Remember we went to Edward’s and My Little Spanish Place recently? Well whilst there bought some of his paprika and a little tin.
That little tin contained squid in their ink. All the way Pontevedra in Spain.
“Chipirones rellenos en sutinta.”
Now a slight cheat here as according to the tin this has; squid, sunflower oil, tomato, onion, ink, spices and salt. So sort of pre-prepped.
Breakfast was a beckoning, the kids had just had omelettes with salami, cheese and cream. What about Mary?
Not like the film “Something about Mary”, but more “Something for Mary!”
Here we go and very easy this one, took about 5 minutes, enough for 1 as the tin of squid was quite small;
- 1x tin of squid as above
- 1 spring onion finely sliced
- 1 garlic clove finely chopped
- 1-2 cups of cooked plain white rice, from the day before is good
- 1 knob of ghee or butter
Get a pan on the heat and add some oil and the knob of ghee or butter. Once hot add in the onion and garlic and sweat that off a little. No burning here please so keep an eye on it.
Add in the rice and with a spatula make sure all the lumps are gone and it is once single grains of rice. Fry this off for about 5 minutes to allow the ghee and garlic and onion flavours to soak in to the rice.
I then stirred in the tin of squid and again cooked for 5 minutes or so to warm this up as it is already cooked. Stir and stir to ensure all the rice is coated in the ink. You want to get fairly uniform colour here guys, not looking like a zebra.
Plate it up and serve away.
Mary gave a big thumbs up.
If I did not have access to the tin and only had some squid say, I would make the ingredients as thus;
- 2 finely chopped small onions
- 2 tomatoes – blanched in some boiling water, peel off the skins and chop finely
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 5 baby squid cleaned and with tentacles/beak/quill removed
- You will need some squid ink, so it is either fishmonger time or does the squid come with the ink?
Get the pan on again and add tomatoes, onions, paprika, ink and salt in to some sunflower oil and fry until softened. Set aside.
Separate to this get a small pan of water on the boil and pop the baby squid in for 2 minutes or so, then drain.
Stuff the baby squids with your mixture from the fry pan, and place in a small container and cover with some sunflower oil, for storage and also to allow the flavours to really merge and muddle. This should last quite a while as the pool will protect it, so prepare this day or two before if you like.