BLACK PAELLA
120 g -squid, leaned and sliced into rings
1/4 tsp salt
1/4 pepper
4 tooth of garlic and minced
2 onions and chopped
1 tablespoon of extra virgin olive oil
1 cup rice California to be sure it is not sticky
1/4 white wine
3 cups chicken stock
1/4 cup squid ink
Procedure:
Season squid with salt and pepper and set aside. Heat olive oil or any oil if extra virgin oil is not available in a thick-bottomed non-stick pan. Saute garlic and onion then add squid and cooked until almost halfly done then add rice and continue sauteing for several minutes then pour the the white wine. Add the chicken stocks and squid ink. Simmer untill fully cooked about 20 to 25 minutes. Garnish with bell pepper and lemon.
1/4 tsp salt
1/4 pepper
4 tooth of garlic and minced
2 onions and chopped
1 tablespoon of extra virgin olive oil
1 cup rice California to be sure it is not sticky
1/4 white wine
3 cups chicken stock
1/4 cup squid ink
Procedure:
Season squid with salt and pepper and set aside. Heat olive oil or any oil if extra virgin oil is not available in a thick-bottomed non-stick pan. Saute garlic and onion then add squid and cooked until almost halfly done then add rice and continue sauteing for several minutes then pour the the white wine. Add the chicken stocks and squid ink. Simmer untill fully cooked about 20 to 25 minutes. Garnish with bell pepper and lemon.
3 comments:
Mukhang masarap to naanay, matry din nga next time.. salamat for sharing..
heto po ulit ako nangangampanya for your vote today for Rylie. Salamat Ulit! Balik ako bukas hehehe..
hi nay, mukhang masarap itong paella mo..^_^ yummy
kakaiba...worth a try=)
hope u visit back
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