Description
The idea for this casserole came as a surprise itself. I wanted to, as they say in Spanish: to dedicate the dish to the sea and mountain tops, which is actually famous for Spain. So the idea to "push" the marine products and land grants, and to deny the contradictions of their incompatibility. And the result, to my taste, exceeded all expectations. In other matters, of course judging You!
Ingredients
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Figure
2 cup
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Squid
400 g
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Mushrooms
400 g
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Cream
100 ml
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Flour
2 Tbsp
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Onion
2 piece
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Garlic
4 tooth
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Cuttlefish ink
5 g
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Broth
1 l
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Nutmeg
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Olive oil
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Allspice
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Salt
Cooking
1 onion and 2 cloves of garlic fry until Golden brown
Add 2 cups rice and cover with water. Salt and pepper to taste. We use the round figure of Mistral, as it perfectly absorbs all the flavors and is not scattered in the formation.
Cook until tender.
Casserole will contain two toppings. The stuffing of the squid. Squid cut into small cubes.
Fry the onions and 2 cloves of garlic.
Add the squid to the skillet and a little priority. Pour 2 tbsp flour, stir and add 2 cups of broth. Salt and pepper to taste.
Cook over low heat until squid are tender, about 30 minutes. Sleep herbs ( parsley )
Filling the second mushroom. Mushrooms cut into small dice.
Fry in olive oil.
Pour the cream and add the nutmeg. Salt and pepper to taste.
When all the ingredients are ready, begin to assemble the casserole: rice divided into two equal parts. One half of the rice, add the sachet of cuttlefish ink mix up.
In an ovenproof form to put rice, black one side and white on the other, forming bumpers.
On the black half to put squid, and porcini mushrooms.
From the top, in the same order - black rice on black and white on white rice, put a picture. Pour on top of the broth ( small amount so that the casserole did not spread) and bake in the oven for 15 minutes at a temperature of 190 gr.
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