60 min
Type of dish: Rices, Shellfish
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Molluscs
Molluscs
Traces of celery
Traces of celery
Traces of milk
Traces of milk
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Frozen tube squid 0.15 kg
Langoustine 0.05 kg
Onion 0.15 kg
Carrots 0.05 kg
Green pepper 0.05 kg
Fumet 1.5 l
Squid ink 0.009 kg
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
Elaboration
  • Cut the onion into julienne strips, the green peppers in rings, the carrots in half-moons and the garlic in slices.
  • Defrost the squid.
  • Peel the langoustines.

For the squid:

  • Prepare a fumet.
  • Gently fry the squid and the vegetables with some oil.
  • Once cooked, separate the squid and cut it into small strips.
  • Add the ink to the vegetables and blend until smooth. It is not necessary to sieve or thicken.
  • For the rice:
  • Fry the langoustines with some oil, add the cut squid and the rice, and cook.
  • Cover with two and half parts of fumet per each part of rice, and add the black sauce. Adjust to taste.
  • Cook until the rice is cooked.
  • Let sit some minutes before serving.
Nutritional information (1 portion)
Fiber 16.91 g
Saturates 3.54 g
Monounsaturated fatty acids 5.45 g
Polyunsaturated fatty acids 13.0 g
Cholesterol 29.9 mg
Calcium 356.51 mg
Iron 4.97 mg
Zinc 1.59 mg
Vitamin A 406.9 ug
Vitamin C 99.74 g
Folic acid 318.58 ug
Salt (Sodium) 190.65 mg
Sugars 29.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.