I don't follow any diet...I eat....However, I invited friends that are in either gluten-free or keto diets at the same time....Thus, I had to think how can we share our meals and have fun at the same time.
I made salmon with black rice "Arròs negre" for my gluten-free friends, and salmon with steam asparagus for my keto friends. You can do the salmon as you wish.....but the "Arròs negre" is from Joan (https://lacucharacuriosa.blogspot.com/)....the best black rice in the oven that I have tried!!
Arròs negre (adapted from Joan....I made more rice since we were more people)
300 grams of rice.
650 grams of seafood or fish broth (double the amount of rice)
300 grams of squids
4 cloves of garlic.
3 ripe pear tomatoes.
1 1/2 onion.
3 teaspoons of squid ink
1 teaspoon of sweet mild paprika from La Vera.
Saffron in thread
Extra Virgin Olive Oil.
Chop the onion and the garlic. Grate the tomato. In a frying pan with extra virgin olive oil, lightly fry the squids. Set aside.
In the same oil, fry the onion and minced garlic. When they are translucent, add the paprika and the grated tomato. Let it simmer at low heat.
In a clay pot (I use a 35 cm.) we put the rice. Add the mix of onion, garlic and tomato, and mix it well. Add the cuttlefish, and mix it well.
Heat the broth, and add the squid ink. Add this black broth into the rice.
Put the clay pot in the oven, previously heated to 250ºC, for 20 minutes. After that time, turn the oven off and let the rice rest for 10 minutes.
I have to admit....this is the best....the perfect arròs negre for us.....it is my daughter's favorite rice.....and a delicacy to share with friends....Thanks Joan!!
I love that you have used fish stock to make rice! The colour from the ink is also really fun.ReplyDelete
I am quite sure I have never eaten black rice, but it sounds delicious.ReplyDelete
I was curious about the black rice, now I see it is black from the squid? It is a challenge to accommodate special eating needs, but looks like you have it under control. Nice meal.ReplyDelete