60 min
Type of dish: Rices, Shellfish
Temperature: Hot
Allergens
Celery
Celery
Crustacean
Crustacean
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Sulfites
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
Carrot 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 17.02 g
Saturates 3.55 g
Monounsaturated fatty acids 5.46 g
Polyunsaturated fatty acids 13.02 g
Cholesterol 40.5 mg
Calcium 374.83 mg
Iron 5.17 mg
Zinc 1.79 mg
Vitamin A 430.9 ug
Vitamin C 103.3 g
Folic acid 319.87 ug
Salt (Sodium) 297.3 mg
Sugars 29.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.