Best 3 Croatian Squid With Rice Recipes
Embark on a culinary journey to the beautiful coast of Croatia with this delectable dish of Squid with Rice. This seafood extravaganza combines tender squid, aromatic rice, and a symphony of flavors that will tantalize your taste buds. Savor the freshness of the squid, expertly cooked to retain its delicate texture, while the fluffy rice absorbs the savory essence of the seafood and herbs. This Croatian specialty is not only a feast for the palate but also a reflection of the region's rich culinary heritage.
In this comprehensive guide, we present you with three enticing variations of the Squid with Rice dish, each offering a unique flavor profile. The Classic Croatian Squid with Rice recipe captures the traditional essence of this dish, featuring a medley of aromatic vegetables, herbs, and a touch of white wine to enhance the natural flavors of the squid and rice.
For those who prefer a spicy kick, the Dalmatian-Style Squid with Rice recipe incorporates a vibrant blend of chili peppers, garlic, and paprika, creating a dish that is both flavorful and feisty. If you seek a lighter and healthier option, the Mediterranean-Style Squid with Rice recipe showcases the freshness of the seafood with a delightful combination of sun-dried tomatoes, olives, and capers, all enveloped in a light and flavorful broth.
Whether you're a seasoned cook or a culinary novice, these recipes provide clear instructions and helpful tips to ensure your Squid with Rice dish turns out perfectly. Discover the secrets of Croatian cuisine and indulge in the exquisite flavors of this seafood and rice delicacy.
CROATIAN SQUID WITH RICE
Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid.
Provided by pogo661czar
Categories One Dish Meal
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the best taste, and tenderest squid, you need the freshest squid possible. Frozen squid is frozen as soon as it's caught, and will produce better results than previously thawed squid. Its also a lot less expensive.
- Check that the box is not bulging on one end, indicating it was thawed and refrozen.
- Thaw the squid by wrapping the box in plastic wrap, and submerging in tepid to warm water for a couple of hours. The thawed squid should smell fresh, and there should be no need to rinse. Clean the squid by separating the head and body, and pulling out the quill. On fresh squid, the quill will pull out easily, in one piece. The guts should pull out with the squid. Eggs can be left behind in the body. Cut the bodies into 3/4 inch squares.
- Clean the tentacles by squeezing the heads to push out the beak, and cutting away the beak, guts and eyes from the tentacles. For "black" rice, remove the ink sacs from several of the larger squid, and slit open to remove the ink. Add to the skillet at the same time as the squid.
- Traditionally this is a risotto, however this can result in overcooked squid, so we recommend pre-cooking the rice. Bring rice and water to a boil, then lid tightly and leave on low heat for 20 minutes. The rice should be added to the squid while still hot.
- In some oil in a heavy 12" skillet, fry onions until they start to turn golden. Then add crushed garlic and cook for a minute. Then add chopped squid (and optional ink). Stir on high heat until squid turns white, and then another minute. This will take about 6-10 minutes, depending on how hot your stove is. Do not overcook! Properly cooked squid will be completely white, yet very tender.
- Mix in parsley, remove from heat. Season with salt and pepper, and stir in hot rice. Finish with extra virgin olive oil. Check seasoning.
- Can be served thick, as a main course or side dish, or with more liquid, as a soup. Garnish with grated Romano cheese.
Nutrition Facts : Calories 410.9, Fat 13.2, SaturatedFat 4, Cholesterol 411.1, Sodium 542.9, Carbohydrate 37.5, Fiber 2.1, Sugar 5, Protein 33.9
CROATIAN SQUID WITH RICE
Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid.
Provided by pogo661czar
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Buying Squid. For the best taste, and tenderest squid, you need the freshest squid possible so we recommend you start with a 3 lb box of uncleaned, whole frozen squid. Frozen squid is flash frozen as soon as it's caught, and will produce better results than "fresh" squid, which has usually been frozen and thawed for a longer time. Frozen supermarket squid is also a lot less expensive. Check that the box is not bulging on one end, indicating it was thawed and refrozen.
- Thaw the squid by wrapping the box in plastic wrap, and submerging in tepid to warm water for a couple of hours. The thawed squid should smell fresh, and there should be no need to rinse.
- Clean by pulling the head and guts from the body, and pulling out the quill. On fresh squid, the quill will pull out easily, in one piece. Any milky or translucent substance left in the body is roe, and can be eaten. Cut the bodies into 3/4 inch squares.
- Clean the tentacles by squeezing the heads to push in the beak, and cutting away the beak, guts and eyes from the tentacles. For "black" rice, remove the ink sacs from several of the larger squid, and slit open to remove the ink. Add to the skillet at the same time as the squid.
- Cook Rice. Traditionally this is a risotto, however this can result in overcooked squid, so we recommend pre-cooking the rice. Bring rice and water to a boil, then lid tightly and leave on low heat for 20 minutes. The rice should be added to the squid while still hot.
- Fry onion In some oil in a heavy 12" skillet, until they start to turn golden.
- Add crushed garlic and cook for one minute or until fragrant.
- Add squid (and optional ink) & parsley. Stir on high heat until squid turns white, and then another minute. This will take about 6-10 minutes, depending on how hot your stove is. Do not overcook! Properly cooked squid will be white, and very tender.
- Remove from heat, season with salt and pepper, and stir in hot rice. Finish with extra virgin olive oil and vinegar. Check seasoning.
- This can be served thick, as a main course for or side dish for 10, or with added stock, as a soup. Garnish with grated Romano cheese.
Nutrition Facts : Calories 276.4, Fat 8.5, SaturatedFat 1.4, Cholesterol 264.2, Sodium 288.4, Carbohydrate 28.9, Fiber 1.7, Sugar 3.9, Protein 20
BLACK RICE WITH SQUID
Steps:
- If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed. Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve.
Tips:
- For the best flavor, use fresh squid that is cleaned and deveined.
- If you can't find fresh squid, you can use frozen squid that has been thawed and drained.
- Be sure to cook the squid until it is opaque and tender, but not overcooked, or it will become tough.
- If you are using canned tomatoes, be sure to drain them well before adding them to the dish.
- You can use any type of rice you like for this dish, but a long-grain rice, such as basmati or jasmine rice, will work best.
- Be sure to season the rice with salt and pepper to taste.
- Serve the Croatian squid with rice immediately, garnished with fresh parsley.
Conclusion:
Croatian squid with rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The squid is cooked until tender and flavorful, and the rice is cooked in a flavorful tomato sauce. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
