À Table: Black Rice in Octopus Ink




From the Food-Truck: Black Rice in octopus ink –  Riz Noir à l’encre de seiche
Black Rice in octopus ink :  Gilles Montoya of a famous food truck in Marseille recommends fresh young tender Mediterranean squid (calamari) for this recipe.

Calamari ready for the pan (Credit flickr)

Calamari ready for the pan (Credit flickr)

Serving: 10

Preparation: 20 min
Cooking time: 12 mins

Ingredients:
1 kilo Black Camargue Rice
3 small red peppers
800g calamari
1 Tin Tomato pulp
1 tablespoon Octopus ink
2 Garlic cloves
20cl Provence olive oil

Red peppers cooked separately in lemon:
6 Red peppers
1 lemon
10cl olive oil

PREPARATION
Wash clean and cut up the squid into small chunks. Lightly fry three red peppers in olive oil once they are blackened remove set aside for adding later and replace with and fry diced garlic cloves. Add 800g of squid to pan and fry until golden brown. Add the tomato pulp and octopus ink and the fried peppers, cover and  let simmer while preparing rice.

Add salt and pepper to the rice and and cook in boiling water for 12 minutes. Add the red peppers that have been fried separately in olive oil and lemon,  to the rice.
Serve the squid on a bed of rice.

Red Pepper to add to black rice (Credit flickr)

Red Pepper to add to black rice (Credit flickr)

Recipes: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

 

Vivienne Bolton

 

Publications include:
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published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
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